As soon as those lovely pink stalks of Yorkshire forced rhubarb appear on the shelves, I’m ready for spring. This simple rhubarb compote is the first recipe I turn to. It’s an easy way to make the most of seasonal rhubarb, gently stewed until soft, tart and spoonable. I love its delicate pink colour and fresh sharpness, a bright contrast after the comforting flavours of winter.
What Is Rhubarb Compote?
A compote is simply fruit stewed gently with sugar. It is soft and spoonable rather than sticky like jam, making it a versatile addition to the kitchen.
I make rhubarb compote from the first forced stalks until late June. By then, garden rhubarb takes over: sturdier, greener and sharper in flavour. Most goes into crumbles and jams, but I always keep a jar of compote in the fridge.
Ingredients For Rhubarb Compote
There is a full printable recipe card at the bottom of this post, but here are a few notes to help you on your way.
Rhubarb (about 500g): Use forced rhubarb for a tender, pink compote in early spring, or garden/main crop rhubarb for a sharper flavour as the season progresses.
Sweetener (50–75g): Caster, granulated or demerara sugar all work well. Maple syrup is a good alternative. Adjust to taste depending on how tart your rhubarb is. Start with less and add more if needed.
Liquid (optional): A splash of water, lemon or orange juice helps the rhubarb cook evenly and prevents sticking in the early stages.
Optional extras: Grated ginger, orange zest or a drop of vanilla add warmth. For a little more spice, try cardamom or star anise.
How To Make Rhubarb Compote
Making rhubarb compote is simple. Gently cook chopped rhubarb with sugar and a splash of water over a low heat for 10–15 minutes, until soft but still holding its shape. Taste, adjust the sweetness, and allow it to cool slightly before serving.
Notes:
- Uneven stalks are fine; they soften as they cook.
- Taste as you go — sweetness is personal.
- Forced rhubarb cooks faster, so keep an eye on it.
- There is no need to peel rhubarb.
- You can use fresh or frozen rhubarb.
- Remove and discard the leaves, as they are not edible.
How To Use Rhubarb Compote
One of the reasons I make rhubarb compote on repeat is because it earns its place in the fridge. A spoonful can transform something simple into something special.
Breakfast: Swirl it through porridge, spoon it over yoghurt, or layer it with granola. It’s especially good with thick Greek-style vegan yoghurt and a drizzle of maple syrup.
Baking: Use it as a filling for sponge cakes, fold it through muffins (especially with a crumble topping), or spoon it over pancakes and waffles.
Dessert: Serve it warm over vanilla ice cream or rice pudding, or alongside a slice of lemon loaf cake.
Simple puddings: Layer it with custard and sponge for an easy trifle-style dessert or use it in my rhubarb and ginger parfait with cashew cream – divine!
It keeps well in the fridge, making it perfect for adding a little sharp-sweet brightness to meals throughout the week.
How To Store
Allow the compote to cool completely before transferring it to a clean jar or airtight container. Store in the fridge for up to 5 days.
If you have a glut of rhubarb, this compote freezes well. Spoon it into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. Defrost overnight in the fridge and stir well before serving.
This recipe is not shelf-stable for canning unless processed using safe, tested preserving methods.
If You Are Looking For More Rhubarb Recipes
You might also like my:
- Apple and Rhubarb Pie
- Rhubarb and Ginger Parfait with Cashew Cream
- Rhubarb Muffins with a Crumble Topping
How to Make Rhubarb Compote (Ready in 15 minutes)
Ingredients
- 500 g rhubarb forced for early spring, garden/main crop later
- 50 g sugar plus more as needed (caster, granulated, demerara, or maple syrup)
- 20 ml water, lemon or orange juice (optional)
Optional flavourings
- grated ginger, orange zest, vanilla, cardamom, or star anise
Instructions
- Wash and the chop the rhubarb into 2-3cm (¾ - 1¼ inch) pieces.
- Place in a pan with sugar and a splash of liquid. Add optional flavourings.
- Cook gently over low heat for 10–15 minutes, until soft but still holding shape.
- Taste, adjust sweetness, and allow to cool slightly before serving. (Remove any whole spices if used)
Notes
- No need to peel stalks unless very thick or late in the season.
- Uneven stalks are fine — they all soften as they cook.
- Forced rhubarb cooks faster than garden/main crop, so watch closely.
- Nutritional information, if provided, is for guidance only and may vary depending on ingredients and portion sizes.
Nutrition
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