Rhubarb Compote Recipe (2024)

Can one can this so that it will stay on the shelf for a long time?

I add some ground cardamom. I actually keep the syrup and use on ice cream or in gin and tonic, rapidly becoming a summer favorite

Re: sugar amount. The recipe indicates 3/4 lb. = 3-4 cups but I think weight of rhubarb varies according to density and water content. My rhubarb just cut from our garden weighed about 1 1/2 lbs but was only 4 1/4 cups sliced (thus not twice in volume). I used 1 c sugar with plans to increase if it seemed too tart before I moved to Part 2. It was perfect. So it seems better both to weight and determine volume in order to make an 'educated guess' regarding the sugar.

I have added half a vanilla bean. Keep simmering it in the syrup after the rhubarb is removed. So good!

Agreed, perhaps 3/4 cup is too much for some tastes.Made another batch with fresh squeezed lemon juice, and ginger. Nice alternative flavor.Our rhubarb is growing out of control (just like the lemon tree)! We need all the recipie's we can find. :)

Back off on the sugar; taste first

When I have rhubarb, I usually have more than this recipe calls for. When that’s the case, I’ve found this recipe scales pretty well. Did the math, and the ratio of rhubarb to sugar by weight is 2.25:1. Hope it’s helpful for folks!

Pretty much made as instructed but just poured 1/2 of the syrup over cooked rhubarb and kept rest of the syrup to join my summer drink favorite of Tequila, grapefruit juice and burnt sprig of rosemary-I added about a teaspoon of the syrup to the co*cktail. Delicious, sweet and herbaceous.

reduced sugar to 1/3 cup + added a touch of good olive oil and flaky sea salt at the end. YUM!

I made this with a heaping 1/4 cup of sugar (4 cups of chopped rhubarb) and it was quite sweet. I will cut down the sugar even more next time. Perfect for on top of waffles or plain yogurt, adding a touch of spring to our breakfasts. I considered using this on ice-cream after dinner, but given how sweet it is, I think I'll save it for breakfast.

Actually one or two large pieces works better, so that they can be removed before serving.

I make this every year, using the microwave, which makes clean up easy. (Do NOT wear white when cooking rhubarb. . .) I use half the sugar suggested in the recipe, which I think is why the liquid never becomes a syrup. However, once the compote cools, the liquid does thicken. I think rhubarb is perfect without any additional spice, especially if you don't overcook it. However, I've been looking for an excuse to use my dried orange peel, so I added a few pinches to the liquid this year. Delish.

First time cooking with rhubarb. For about 2 cups of rhubarb, added about 3 tablespoons demerara sugar, plus about a cup or more of strawberries, black and Montmorency cherries, and a splash of pomegranate juice. Cooked it down for about a half hour until everything melted together and thickened, and ... OMG, really having trouble resisting the urge to just stand here and eat the whole pot. Really really delicious. Spooned over a bit of homemade yogurt instead.

I used just one Tbsp. of brown sugar which was plenty and served the rhubarb warm...with a little Vanilla ice cream. It's particularly delicious at this time of the year.

It always takes me longer a well. I go by how it looks and feels rather than time. I think the rhubard can vary greatly.

Rhubarb is the most underrated ingredient ever. This is fantastic with vanilla yogurt.

Reading this recipe reminded me of some of the best yogurt I ate in Switzerland and Germany, so I'll be making this today and seeing how it turns out.

Very straightforward to make! Made three batches of the Rhubarb Compote, plan to put two Tblsp ea. in with summer iced soda drink tonight. Not too sweet; used organic sugar and turned out beautifully. No pectin required. this will also go over crepes with ice cream. The best part is it will keep in fridge till February when we will need a taste of summer again

Does this freeze well?

Delicious! Made according to recipe and added a tiny bit of vanilla and cardamom to final syrup just after taking it off of the heat. Yum!

I had 4 cups of rhubarb and used 3/4 cup of sugar and it was good but next time I would probably use less. I also added a touch of vanilla, light bit of cardamom and cinnamon. Really good.

I use less sugar than called for, but it varies every time. I don’t take out the rhubarb; I’m happy to let it break down. Great on ice cream of course, but I mostly eat it with plain yogurt and some crushed raw walnuts or pecans.

Hi made this & added a vanilla bean to the simmering & cooling & served it with vanilla ice cream- my friends LOVED it!!!

It's great with chopped mango that you throw in at the end (so the mango only barely cooked). The sweet-sour is superb!

The recipe calls for cubes. I tried it with three-quarter inch cubes but it didn’t cook down to a compote. Smaller?

Can you freeze this after making?

I added 2 cinnamon sticks to 6 cubs of rhubarb & cooked them with the syrup. Really delicious. Used 1 1/3 cup sugar.

Awesome recipe! I have had to turn the stove up to close to medium both times I have cooked it. Delicious on vanilla ice cream!

Too many ways to use this for there to be any leftovers. Mine went with several generous dollops swirled into sweet cornbread. Added to yogurt. On strawberry ice cream. In oatmeal. And some straight from the spoon.

Use half cup of sugar. Delicious