Rhubarb Compote (Stewed Rhubarb)
Rhubarb Compote or stewed rhubarb is a very simple way to cook rhubarb. It only takes a few ingredients and minimal skill to cook up a beautiful bowl of fruit compote that you can serve in so many different ways.
Why should I make Rhubarb Compote (stewed rhubarb)?
Rhubarb is one of the first things that is ready to harvest in Spring. In those hungry months when nearly all of the other fruit and veg is being imported from far away, you can be sure to see lovely pink and red homegrown stalks of rhubarb start to appear in the store. And of course if you grow your own rhubarb you have zero food miles from your garden to your kitchen.
While I love a Rhubarb Crumble it does take a little more preparation and cooking time than this quick and easy recipe for Rhubarb Compote. I also love the versatility of rhubarb compote which can be served as dessert, used to create other recipes or spooned onto breakfast cereal.
What is the difference between Rhubarb Compote and Stewed Rhubarb?
There really is no difference, it’s simply a different way of describing the same dish. Rhubarb Compote describes the finished dish and stewed rhubarb describes the method of cooking.
What ingredients do I need to make Rhubarb Compote?
This is a very simple recipe that needs only a few ingredients. Here is what you will need:
- rhubarb
- sugar
- cornflour (cornstarch)
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
What is Rhubarb?
Rhubarb is actually a vegetable that is mainly served as a fruit. I know it seems strange but tomatoes are a fruit and we serve them as a vegetable, so it’s really not quite so strange after all!
Rhubarb is a hardy perennial plant that is easy to grow find out more about growing rhubarb from the Royal Horticultural Society. Rhubarb has edible pink, red, or pale green stems and large dark green leaves. You can safely compost rhubarb leaves but do not eat them as they are poisonous.
Rhubarb has a tart flavour and is really too sharp to eat raw, but combine it with sugar and other ingredients and it has a delicious tangy taste that is ideal in desserts.
Can I use frozen rhubarb?
Yes, you can use either fresh or frozen rhubarb. There is no difference in the cooking method, although the frozen rhubarb may take a little longer to cook down.
What kind of sugar should I use?
I recommend that you use white granulated sugar or white caster (superfine) sugar. This will mean that you taste the full flavour of the rhubarb. At a push you could use golden caster sugar but any type of brown sugar will tend to dominate the flavour of the rhubarb.
Do I have to use cornflour (cornstarch)?
I add a little cornflour mixed with water to the rhubarb compote just to thicken the juices. However, this is entirely optional and you can make your compote with just rhubarb and sugar.
Can I make a larger quantity of Rhubarb Compote?
Yes, you can easily increase the ingredients to make a larger quantity. Simply double or treble the ingredients.
How should I store the finished compote?
Once cooled store the finished compote in a lidded container in the refrigerator for up to a week. I like to have a dish of compote ready for whenever I need it.
Can I freeze Rhubarb Compote?
This compote freezes beautifully. Think about how you plan to use it before you freeze the compote. If you are making it ahead to serve for a family get together where all the compote will be used at once, then freeze it in a large freezer proof container. However, if you think you might just be using one or two portions at a time, freeze smaller quantities in smaller containers.
You can leave the compote to defrost overnight in the fridge or use the defrost setting on your microwave.
Vegetarian
Rhubarb Compote contains no animal products and is suitable for vegetarians and vegans.
Gluten Free
There are no products used in this compote which contain gluten. Cornflour (cornstarch) is generally GF but please check the package to ensure it meets your dietary requirements.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Rhubarb Compote (stewed rhubarb)?
The traditional way to serve stewed rhubarb is warm with custard. This was a staple dessert recipe of my childhood and it’s a classic for a good reason. The tart and sweet rhubarb is offset by the creamy sweet custard making a combination that is pure comfort food!
In fact, it’s such a good combination that the best accompaniments for Rhubarb Compote are nearly all dairy based. So serve with custard, cream yogurt or ice cream.
Serve Rhubarb Compote for breakfast
One of my favourite ways to serve fruit compote is for breakfast. It pairs really well with Greek Yogurt and granola. It’s good with standard cereals like cornflakes and rice krispies too. You can also serve it with breakfast pancakes, French toast or waffles.
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Rhubarb Compote
Equipment
- 1 weighing scales
- 1 Medium saucepan
- 1 wooden spoon
- 1 Measuring spoons optinal
- 1 small bowl optional
Ingredients
- 400 g (3 cups) rhubarb fresh or frozen
- 100 g (½ cups) sugar
- 1 tbsp water optional
- 2 tbsp cornflour optional
Instructions
- Prepare 400 g (3 cups) rhubarb by cutting off the leaves and stem. Cut into even sized pieces.
- Place the rhubarb into a saucepan with 100 g (½ cup) sugar.
- Heat gently until the rhubarb starts to release its juices and all the sugar has dissolved.
- Bring the pan to a gentle simmer and cook the rhubarb and sugar until the rhubarb is soft. This should take about 10 minutes.
To create a thicker compote (optional)
- Mix 1 tbsp cornflour (cornstarch) with 2 tbsp water.
- Add the cornflour mixture to the pan of cooked rhubarb and continue simmering for a further 5 minutes.
To serve
- Spoon or pour the rhubarb compote into a serving dish. Serve warm or cover and store in the fridge.
- Serve rhubarb compote with custard for a traditional dessert or for breakfast with yogrut and granola.
I grow rhubarb at my allotment every year and always have so much. This compote was perfect over some Greek yogurt.
Thank you, Colin. We love Rhubarb Compote with greek yogurt.
my dad needed a recipe to deal with a lot of rhubarb so he tried this and said it worked great – just the right level of sweetness!
That’s good to hear. Thank you.
This recipe is ideal for the glut of rhubarb I’ve got growing in my garden. I made some to serve on top of my breakfast yogurt. I also popped some into my freezer to use later.
Yes! That’s exactly what I do too.
I made this for my rhubarb loving family and they couldn’t get enough. There wasn’t a drop left!
That’s great to hear, thank you.
what quantity does the nutritional info relate to in cooked weight? many thanks for a great recipe ☺️
Hi Taylor, the recipe is for 6 people so the nutritional information is based on one portion, 1/6th of the cooked weight.