Rhubarb Compote

Carolyn Haas


It's rhubarb time! This compote is lovely to serve over ice cream, yogurt, or pound cake, or using to make parfaits.


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15 Min
5 Min
Stove Top


How to Make Rhubarb Compote


  1. Stir together rhubarb and sugar in a large saucepan and let stand until rhubarb releases some liquid, about 10 minutes.
  2. Bring rhubarb mixture to a boil over medium-high heat; stir occasionally. Reduce heat; simmer, keep stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.
  3. Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture. HINT - you can use 1 teaspoon of grated ginger from a tube instead of juicing it yourself.
  4. Let sauce cool completely before serving.

Printable Recipe Card

About Rhubarb Compote

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American

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