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Easy Rhubarb Recipe Ideas

Easy Rhubarb Compote with Ginger

A simple, vibrant, and slightly zesty compote perfect for topping yogurt, pancakes, or ice cream. Uses minimal sugar to let the natural tartness of the rhubarb shine.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

For the Rhubarb Compote
  • 1 lb fresh rhubarb stalks Washed and chopped into 1-inch pieces
  • 1/2 cup granulated sugar Adjust to taste based on rhubarb tartness
  • 1/4 cup water
  • 1 tablespoon fresh ginger Grated
  • 1 teaspoon vanilla extract

Method
 

Instructions
  1. In a medium saucepan, combine the chopped rhubarb, granulated sugar, water, and grated fresh ginger.
  2. Place the saucepan over medium heat. Stir occasionally until the sugar dissolves and the mixture begins to simmer.
  3. Reduce the heat to medium-low, cover the saucepan loosely, and cook for 10-12 minutes, or until the rhubarb has softened significantly and broken down into a thick sauce consistency. Stir occasionally to prevent sticking.
  4. Remove the saucepan from the heat. Stir in the vanilla extract.
  5. Allow the compote to cool slightly. The mixture will continue to thicken as it cools. Taste and add a small amount of extra sugar if you prefer it sweeter.
  6. Serve warm or chilled over ice cream, yogurt, or oatmeal. Store leftovers in an airtight container in the refrigerator for up to one week.

Notes

For a deeper flavor, substitute half of the water with orange juice. If you prefer a less chunky compote, mash some of the rhubarb pieces against the side of the pot during the last few minutes of cooking.