Simple Rhubarb Compote Recipe
This flavorful rhubarb compote makes a fabulous sauce to serve over ice cream, cake, waffles, or pancakes. Freeze it for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Desserts, Rhubarb
Ingredients
Scale
- 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
- Slice the rhubarb into 1/2-inch pieces.
- 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.
- Brighten the rhubarb compote with a small amount of red food coloring, if desired.
- Let the compote cool slightly and fill jars or containers.
- Refrigerate for up to 1 week or freeze (in freezer containers or freezer bags) for longer storage time.
Find it online: https://classic-recipes.com/simple-rhubarb-compote/