Simple Rhubarb Compote Recipe
Simple rhubarb compote—perfect for waffles, pancakes, or dessert. Easy to make and freezer-friendly.
This simple rhubarb compote is an easy way to celebrate fresh rhubarb season. With just a few ingredients, it transforms tart rhubarb into a sweet, tangy sauce that’s perfect for spooning over ice cream, cake, waffles, or pancakes.
It’s a versatile recipe you can double or triple if you’ve got a big harvest. The compote stores beautifully in the fridge and freezes well—so you can enjoy that bright rhubarb flavor well beyond spring.
Why You’ll Love It
Simple and seasonal. Just a handful of ingredients and one pot bring out the best in fresh rhubarb.
Versatile and vibrant. Use it as a topping for both breakfast and dessert—it’s sweet and tangy with just the right balance.
Freezer-friendly. Make a big batch and freeze it to enjoy rhubarb flavor any time of year.
Customizable. Add citrus zest, vanilla, or a hint of color to suit your taste or the occasion.
Ingredient Notes
- Rhubarb: Use fresh, firm rhubarb stalks—green or red both work.
- Sugar: Balances rhubarb’s natural tartness—adjust to taste.
- Lemon juice: Adds brightness and enhances the tang.
- Orange zest: Optional, but adds citrus complexity.
- Vanilla extract: Optional, adds a warm, mellow note.
- Red food coloring: A drop or two gives the compote a rosy hue—optional but pretty.
Steps to Make Simple Rhubarb Compote
- Wash and slice the rhubarb into 1/2-inch pieces and place them in a large saucepan. Add the sugar, lemon juice, and any optional ingredients like orange zest or vanilla.
- Cook over medium heat, stirring frequently, until the sugar dissolves and the rhubarb begins to release liquid. Once simmering, reduce the heat to low, cover the pan, and simmer gently for about 10 minutes, stirring occasionally, until the rhubarb is soft and the mixture thickens slightly.
- If you like, stir in a drop or two of red food coloring for a more vibrant appearance. Let the compote cool slightly before spooning it into jars or freezer containers.
Canning Tip
Rhubarb compote can be safely canned using the water bath method. For safe acidity, increase the lemon juice to 1 tablespoon and omit the vanilla extract. Ladle the hot compote into sterilized jars, leaving ½ inch of headspace. Process in a boiling water bath for 15 minutes (adjust for altitude). Store sealed jars in a cool, dark place for up to 1 year.Recipe Variations
- Use orange juice. Replace the lemon juice with orange juice for a milder citrus flavor.
- Add strawberries. Stir in sliced strawberries during the last few minutes of cooking for a strawberry-rhubarb twist.
- Make it chunky. Cook it for less time or leave some pieces whole for a more textured sauce.
How to Serve Rhubarb Compote
- Serve over pound cake, vanilla ice cream, or cheesecake.
- Spoon over pancakes, waffles, or oatmeal for a fruity breakfast.
- Pair with yogurt or layer the sauce in a parfait.
How to Store
Refrigerate: Store in an airtight container or jar for up to 1 week.
Freeze: Freeze in containers or freezer bags for up to 3 months. Thaw overnight in the fridge before using.
Simple Rhubarb Compote Recipe
Ingredients
- 1 1/2 pounds rhubarb
- 1 cup granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons orange zest, finely grated, optional
- 1 teaspoon vanilla extract, optional
- red food coloring, optional
Instructions
- Prep the rhubarb. Slice the rhubarb into 1/2-inch pieces.
- Cook the rhubarb compote. Put the sliced rhubarb in a large saucepan and add the sugar, lemon juice, and vanilla or orange zest. Place the saucepan over medium heat and cook until the sugar has dissolved and the mixture is simmering, stirring frequently. Cover the pan and reduce the heat to low. Simmer for 10 minutes, stirring occasionally.
- Add optional color. Brighten the rhubarb compote with a small amount of red food coloring, if desired.
- Fill containers and store. Let the compote cool slightly and fill jars or freezer containers. Refrigerate for up to 1 week or freeze (in freezer containers or freezer bags) for longer storage time.
