Rhubarb Compote

Rhubarb is in season, so let the baking confections begin!

Rhubarb is generally one of the first food plants in temperate climates that is ready to be harvested in mid-spring. Once you see these red stalks appearing at the Farmer’s Market, you know that spring has arrived.

Though rarely eaten on its own, the fleshy stalk of rhubarb is perfectly paired with other sweet fruits. My favorite fruit pairing that I’ve tried is with strawberries which also enhances the sweetness and the red color. To make this rhubarb compote, the only other ingredients you need aside from the stalk of the rhubarb is sugar and water. When cooking, let the ingredients simmer together in a pot on low heat until the composition become a thick, mushy sauce. I’m looking forward to topping my rhubarb compote onto some vanilla ice cream.

How to make rhubarb compote without a recipe:

1. Shop for Ingredients:

  • Rhubarb
  • Acid- I used lemon zest and juice, but you could use another citrus or a dash of vinegar
  • Sweetener- I used sugar but you can substitute with honey, maple, or another sweetener
  • Pinch of salt

2. Cut off leafy stems of rhubarb and cut stalks into quarter-sized pieces. Add to pot with the other ingredients and a splash of water.

3. Turn on a low heat and let contents simmer in a pot. The warm fruit mush will soften and then harden as it cools. Add ingredients to taste throughout the cooking process to get to the desired level of sweetness or tartness.