Rhubarb Sauce
Rhubarb Compote
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2 cups
- ¾pound rhubarb, cubed (about 3 to 4 cups)
- ¾cup granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
168 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 1 gram protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
- Step 2
Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.
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Private Notes
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Cooking Notes
Kener
Can one can this so that it will stay on the shelf for a long time?
sophie
I add some ground cardamom. I actually keep the syrup and use on ice cream or in gin and tonic, rapidly becoming a summer favorite
Ali Litts
Re: sugar amount. The recipe indicates 3/4 lb. = 3-4 cups but I think weight of rhubarb varies according to density and water content. My rhubarb just cut from our garden weighed about 1 1/2 lbs but was only 4 1/4 cups sliced (thus not twice in volume). I used 1 c sugar with plans to increase if it seemed too tart before I moved to Part 2. It was perfect. So it seems better both to weight and determine volume in order to make an 'educated guess' regarding the sugar.
Judy Schwab
I have added half a vanilla bean. Keep simmering it in the syrup after the rhubarb is removed. So good!
EG
Agreed, perhaps 3/4 cup is too much for some tastes. Made another batch with fresh squeezed lemon juice, and ginger. Nice alternative flavor. Our rhubarb is growing out of control (just like the lemon tree)! We need all the recipie's we can find. :)
R
Back off on the sugar; taste first
Batching
When I have rhubarb, I usually have more than this recipe calls for. When that’s the case, I’ve found this recipe scales pretty well. Did the math, and the ratio of rhubarb to sugar by weight is 2.25:1. Hope it’s helpful for folks!
Kit Murphy
Pretty much made as instructed but just poured 1/2 of the syrup over cooked rhubarb and kept rest of the syrup to join my summer drink favorite of Tequila, grapefruit juice and burnt sprig of rosemary-I added about a teaspoon of the syrup to the cocktail. Delicious, sweet and herbaceous.
Elizabeth
reduced sugar to 1/3 cup + added a touch of good olive oil and flaky sea salt at the end. YUM!
Rebecca
I made this with a heaping 1/4 cup of sugar (4 cups of chopped rhubarb) and it was quite sweet. I will cut down the sugar even more next time. Perfect for on top of waffles or plain yogurt, adding a touch of spring to our breakfasts. I considered using this on ice-cream after dinner, but given how sweet it is, I think I'll save it for breakfast.
Michele
Actually one or two large pieces works better, so that they can be removed before serving.
Tsippi
I make this every year, using the microwave, which makes clean up easy. (Do NOT wear white when cooking rhubarb. . .) I use half the sugar suggested in the recipe, which I think is why the liquid never becomes a syrup. However, once the compote cools, the liquid does thicken. I think rhubarb is perfect without any additional spice, especially if you don't overcook it. However, I've been looking for an excuse to use my dried orange peel, so I added a few pinches to the liquid this year. Delish.
BBright
First time cooking with rhubarb. For about 2 cups of rhubarb, added about 3 tablespoons demerara sugar, plus about a cup or more of strawberries, black and Montmorency cherries, and a splash of pomegranate juice. Cooked it down for about a half hour until everything melted together and thickened, and ... OMG, really having trouble resisting the urge to just stand here and eat the whole pot. Really really delicious. Spooned over a bit of homemade yogurt instead.
Monina
I used just one Tbsp. of brown sugar which was plenty and served the rhubarb warm...with a little Vanilla ice cream. It's particularly delicious at this time of the year.
rbis59
To think I’ve thrown away rhubarb. I used 1/2 cup of sugar down from 3/4 and thought it was perfect. Simple and tasty.
Carolyn
I also cut back the sugar to 1/2 cup. This recipe is genius, since cooking down the liquid and adding it back gives the finished product much more flavour, and as a bonus, a lovely colour. This is how I will cook--what my dad would have called "stewed rhubarb--from now on. Yum.
beanfielder
I used vanilla sugar ( leftover pods stored in the sugar jar) and it was delicious
KimJW
Delicious recipe. Works best with red rhubarb (seems to retain it's structure instead of turning to mush), instead of green. At first I thought it seemed fussy to remove the rhubarb and let the sauce cook down, but it is worth the extra step. The final result is dreamy. I'll be making many batches of this recipe to use up my rhubarb in the garden.
Arusha
The recipe says to cook over low heat, but the video says medium. Medium makes more sense to me if you are going to cook for 5 minutes. The pan was still almost cold after 5 minutes on low!
Anne from Denver
Finished product was tasty. Cooking instructions weren't adequate, at least for my area (high altitude and dry climate). At 5 minutes over low heat, sugar had not melted and rhubarb was still hard and crunchy. I added a tablespoon of water, covered with glass lid (to monitor cooking) and stirred every minute or so until done (about 7 minutes longer).
Nercon5
1/2 cup sugar perfect
JAN
I used honey. About 5 tablespoons. It was delicious but it was not the beautiful pink color like in the video.
andreakk
I wish I'd read the notes re the amount of sugar.. for my taste this was way too sweet - so I'm cooking up more rhubarb to mix in.
Pete
This was really good! However, I never seem to have enough sauce to cook down as suggested. So I just end up returning partially cooked rhubarb to the pan with what little sauce I do have and let it cook down together. I used less sugar than recommended. My ratio was approximately 3 cups rhubarb to 3/8 cup sugar.
Es
This is just so easy. I bought too much rhubarb (I made Rhubarb Roasted Salmon twice) and had more which I wanted to cook and use just as a treat. For 3/4 cup rhubarb I used 1/2 cup sugar as I like it relatively tart. I love that the rhubarb pieces are of different consistencies and not mush. Over plain Greek yogurt sounds like a plan.
Carol Mathias
Great use of rhubarb! I will use it on some pudding today. I did make two changes to rev up the taste. 1/4 cup of the sugar, I used demera sugar to give a more carmelized taste. I also added 2 oz of Grand Mariner to add some depth to the taste. Of course, the alcohol boiled off. But the flavor was amazing.
John
This recipe is absolutely delicious.
Carol
Start with less sugar and add more to taste. Use 1/2 cup to start with.
Diana
I added the juice of half a lime, some cardamom, and a few turns of pink peppercorn. It came out beautifully. The time was well over five minutes for rhubarb.
beth
I make this several times each spring and just tried adding a pinch of cardamom as suggested by other comments. Very happy I did!
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