Rhubarb Compote

rhubarb compote

5 from 1 reviews

Rhubarb compote, or stewed rhubarb, is perfect for serving at breakfast with a dollop of yoghurt, or baked in a crumble for a delicious dessert.



  1. Wash and trim the rhubarb stalks, and cut them into about 1 cm (1/2 inch) pieces.
  2. Place the rhubarb into a large saucepan and cook the rhubarb over medium heat until the rhubarb is tender.
  3. Stir the rhubarb frequently to help it break down into a smooth mixture. If I plan to eat the compote with yoghurt or something similar, I like to cook the rhubarb until it has completely broken down into a smooth purée. But if I want to cook the rhubarb to use in a pie or crumble, I will cook it like in the photos above, i.e. just until it has softened but still retains most of its shape. Once the pie or crumble is put into the oven to bake, the rhubarb will continue to cook and break down a bit more. (See Kitchen Notes below)
  4. The rhubarb on its own will usually taste quite tart. Stir in a few tablespoons of caster sugar and taste to see if you want to add more. How much sugar you add is up to you.
  5. Pour the compote into sterilised glass jars and leave them to cool before them in the fridge.

Kitchen Notes

You can either cook the rhubarb down into a pulpy mash, or more softly so that it retains some of it shape. If the latter, just be sure to not stir the rhubarb too much as it will break down upon cooking.

Rhubarb and vanilla are a match made in heaven, and you can simply flavour this rhubarb compote by adding the seeds of one vanilla bean, or one teaspoon of vanilla bean paste.