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Rhubarb Compote

This vibrant rhubarb compote is a delightful blend of tartness and sweetness, perfect for breakfasts or as a dessert topping.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh rhubarb, chopped
  • 1 cup sugar Adjust according to tartness of rhubarb
  • 1 teaspoon vanilla extract Can substitute with cinnamon or orange juice
  • 1/4 cup water

Method
 

Cooking Instructions
  1. In a medium-sized saucepan, combine the chopped rhubarb, sugar, water, and vanilla extract.
  2. Bring the mixture to a boil over medium heat.
  3. Once boiling, reduce the heat to a gentle simmer.
  4. Let it cook for about 10 to 15 minutes, stirring occasionally, until the rhubarb is tender and the sauce has thickened.
  5. Remove from heat and let it cool before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to three months. Thaw overnight in the refrigerator before use. Serve over yogurt, pancakes, or oatmeal, and consider a dollop of whipped cream or pairing with sparkling wine.