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Rhubarb Compote

This is one of the best things you can do with Rhubarb. By making a big batch of compote, you can freeze in smaller portions and then enjoy for months to come. The compote goes great on oatmeal, stirred into yogurt, used as a topper for ice cream or apple pie and lots more. Enjoy!

Ingredients

Directions

  1. Start off by removing the green portion of the rhubarb as well as the bottom root section (if any).
  2. Now add the rhubarb to a medium sized pot along with the butter, cinnamon, honey and vanilla.
  3. Heat on medium heat and reduce to medium low once simmering.  Cook until the rhubarb is soft and has broken down.
  4. Serve warm or cool in the fridge and store in storage containers.  You can also freeze and enjoy at a later time.
  • PREP 5 mins
  • COOK 15 mins

Variations

  • Add some fresh or frozen blueberries to the compote once it is cooked for a nice variation.

 

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3 thoughts on “Rhubarb Compote”

  1. star-rating-image
    May 23, 2016
  2. star-rating-image
    August 18, 2016
    This recipe is a real winner! I made this compote several times this year during rhubarb season. I enjoyed using it with layers of yogurt and homemade granola to make awesome parfaits! It's also delicious as a topping on vanilla ice cream. It freezes well, so it can be enjoyed long after rhubarb season is over. Yummm!
    • August 19, 2016
      Sounds like you use it just like I do. Glad you appreciate it Heather.

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