Simple Rhubarb Compote That Goes With Absolutely Everything
A versatile and easy-to-make rhubarb compote perfect for topping desserts, yogurt, or breakfast dishes.
Ingredients
Produce
- 4 cups fresh rhubarb stalks (about 1 lb, cut into 3/4-inch pieces)
- 1/2 cup granulated sugar (adjust to taste)
- 1 tablespoon fresh lemon juice (or orange juice)
- 1 teaspoon lemon zest or orange zest
- 1/2 teaspoon vanilla extract
- 2 tablespoons water (skip if using frozen rhubarb)
Instructions
- Combine rhubarb, sugar, lemon juice, zest, and water in a saucepan. Let sit for 2 minutes.
- Cook over medium heat, stirring every minute, until rhubarb releases liquid and turns pink (3-4 minutes).
- Simmer for 10-13 minutes until tender and sauce coats the back of a spoon.
- For a smoother sauce, press some rhubarb pieces during the last minute.
- Stir in vanilla in the last 30 seconds, then remove from heat and cool.
Notes
This compote can be stored in the refrigerator for up to a week and served warm or chilled.