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 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 also freezes well so you can make it in advance and then defrost when you need it. Some of the ways that I use it are as listed below.
- It can be used on its own as a dessert.
- It can be spread on bread like a jam.
- It can be used as a cake filling.
- It makes a fantastic sauce for other dessert dishes such as ice-cream or yogurt.
- It is also great as a topping for a pavlova. Just spread over a meringue base and top with whipped cream.
- It can be used to make 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
In addition to this recipe for Rhubarb Compote, many of my other rhubarb recipes are included in this blog. There are recipes for both Rhubarb Curd and Rhubarb and Vanilla Jam. If you are a rhubarb lover – or at least “rhubarb curious” – you might also like to have a look at Rhubarb Curd and Rose Ice Cream, Rhubarb Upside Down Cake, Rhubarb Victoria Sandwich Cake and Rhubarb Bread and Butter Pudding. If you want to save a bit of money and like flavoured gin, you should definitely try making Rhubarb Gin and use it in some Rhubarb Gin Cocktails!Print
Rhubarb Compote is very easy to make and can be used in many different ways. You can eat it on its own as a dessert or as a sauce for ice-cream or yogurt or use to make Rhubarb Fool or Rhubarb Roulade.
- 350 g fresh rhubarb stems
- 100 g 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.
You should have around 400 ml of compote using the quantities in this recipe.
The compote can be eaten on its own as dessert or used as a sauce for icecream or frozen yoghurt. It can also be used in a range of other dessert dishes such as Rhubarb Fool or Rhubarb Roulade.
Keywords: rhubarb, compote, sauce