Rhubarb Compote
Three-ingredient rhubarb compote makes the most of rhubarb's fleeting season. Wonderful with yogurt, ice cream, muffins, and more.
Servings: 10 servings
Calories: 50kcal
Ingredients
- 4 stalks rhubarb , leaves removed, washed and coarsely chopped lengthwise
- ¼ cup honey
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
Instructions
- In a heavy saucepan, toss the 4 stalks rhubarb with the ¼ cup honey, ¼ cup granulated sugar, and ½ teaspoon pure vanilla extract. Bring to a slow boil and stir, making sure that the honey and sugar dissolve.
- Lower the heat and simmer for about 7-10 minutes until the rhubarb is soft and a sauce-like compote forms. Remove from the heat and cool a bit before serving.
Notes
- Do your own texture - I like a smooth, almost pureed texture for my compote. But you can cook the rhubarb for a bit less time so that it has more texture.
- Just honey - I LOVE rhubarb sweetened with honey. The floral notes in both the honey and the rhubarb complement each other perfectly. Substitute the ½ cup of granulated sugar for honey.
- Vegan - Swap sugar or maple syrup for the honey to make this a vegan compote.
- Sweeten to taste - I like to lower the amount of sugar a bit, so I start with ½ cup of honey, taste, and then add sugar as needed. Sometimes I add the full ½ cup of sugar, and sometimes just a few tablespoons. You can also add more sugar if you like.
- Make it a strawberry-rhubarb compote - Add 1 cup of chopped strawberries to the pot with the chopped rhubarb to make a strawberry-rhubarb compote.
- Or raspberry-rhubarb - Raspberries also pair wonderfully with rhubarb. Add 1 cup of raspberries to the pot and adjust the sugar to taste.
Nutrition
Calories: 50kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.1mg