Rhubarb Compote – easy to make and used in so many different ways!
This Rhubarb Compote is basically a sauce made with roasted rhubarb and sugar. It has a more liquid consistency than jam as it does not contain so much sugar. It is quick and easy to make and brings a fantastic hit of rhubarb flavour to all kinds of dishes.
What you need to know about this recipe
- First off, it is very easy to make and I generally make a big batch of it and then use it for a range of different dishes. It is a really good thing to make when you have a seasonal over-supply of rhubarb.
- Roasting the rhubarb in the oven (step 3) is really important as it intensifies the flavour of the compote.
- As it has a lower sugar content than jam, it does not keep as long. You need to store it in a sterilised jar (step 7) in the fridge and eat it within 2 weeks.
- I find that it freezes well and you can keep it for up to six months in the freezer. If you want to freeze it, you will need to transfer it to a suitable, lidded freezer-proof container.
- You can eat Rhubarb Compote either warm or at room temperature.
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- Blackberry Gin
- Smoked Salmon Tart with Prawns
What can you do with Rhubarb Compote?
It is a very versatile recipe as it can be eaten straight off or can be used as an ingredient in other recipes. Some of the ways that I use it are as listed below.
- Use it on its own as a dessert.
- Spread it on bread like a jam.
- Use as a filling for cakes and pies.
- Pour it over other dessert dishes such as ice-cream or yogurt as a sauce.
- It is also great as a topping for a pavlova. Just spread over a meringue base and top with whipped cream.
- Use it as an ingredient in other other dessert dishes such as Rhubarb Fool and Rhubarb Roulade.
I love rhubarb now but it took me a while to learn to like it. I was highly motivated as when we moved to our house many years ago there was a large rhubarb plant in the garden. It was in the middle of a flower bed and for the first few years, I did everything I could to get rid of it. I failed and the rhubarb plant thrived and, in the end, I decided to get cooking and make the best of things!
Other rhubarb recipes
I love rhubarb and have lots of other rhubarb recipes. It addition to compote, it makes a great jam or fruit curd. Rhubarb is also good in many home-baking recipes for cakes or desserts. Some of my favourite rhubarb-flavoured cakes include Rhubarb Crumble Cake, Rhubarb Victoria Sandwich Cake and Rhubarb Upside Down Cake. It is also brilliant in a classic Rhubarb Crumble and also in Rhubarb Roulade and Rhubarb Bread and Butter Pudding. It also makes a good basis for cold desserts such as Rhubarb Curd and Rose Ice Cream or Rhubarb Fool. You can also use it to make Rhubarb Cordial and a pretty good Rhubarb Gin liqueur!
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Other jam and preserve recipes
Making your own jam and preserves is really easy. They taste delicious, keep for a long time and also you know exactly what is in them. You can moderate the sugar content and also be sure that there are no artificial preservatives. It is also a great way to use a seasonal over-supply of a particular fruit.
My home-made jam recipes use seasonal ingredients and often have a bit of a flavour twist. For example, my Strawberry Jam is flavoured with rose geranium and my Rhubarb Jam is flavoured with vanilla. I have some simple jams such as my classic Gooseberry Jam.
Some of my other preserve recipes are a bit more unusual. I make a delectable Rose Petal Jam which can be used in lots of different ways. I also have a Chilli Jam which is fantastic as a dip or with savoury dishes.
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Easy Rhubarb Compote recipePrint
- 350 g (12 oz) fresh rhubarb stems
- 100 g (4 oz) caster sugar
- Set your oven to 180 degrees C/350 F/gas mark 4.
- Wash your rhubarb stems and cut into lengths of around 2 cm.
- Put the rhubarb pieces and the sugar on a baking tray. Stir the pieces around so that the sugar is evenly distributed.
- Put the baking tray in the oven and cook the rhubarb uncovered for 30 minutes.
- Remove the baking tray from the oven. The rhubarb pieces should be very soft and will have exuded a lot of juice.
- Allow the rhubarb to cool on the tray. When it is cool, put it into a bowl and stir gently. The pieces should break down and you will be left with a thick puree. Taste the puree and add some more sugar if you think it needs it. What you are looking for is a good balance of sweet/sour.
- Remove the mixture from the saucepan and pour into sterilised jam jars – it will fill two medium-sized jars. It must be kept in the fridge once cooled and will last for two weeks.
You can sterilise your jam-jars by washing them in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.
You should have around 400 ml of compote using the quantities in this recipe.
Keywords: rhubarb, compote, sauce