How to Make Rhubarb Compote (Ready in 15 minutes)
A simple, seasonal rhubarb compote, gently stewed until soft, tart, and spoonable. Ready in 15 minutes, it’s perfect for breakfast bowls, baked treats, or simple desserts.
Servings 6
Calories 50kcal
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
Calories: 50kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 3mg | Potassium: 240mg | Fiber: 2g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 0.2mg