Super Simple Rhubarb Compote and Sauce
Rhubarb compote and sauce are the easiest, most versatile ways to enjoy all the bright flavor and color of rhubarb. In just minutes, you can turn a handful of fresh or frozen stalks into a tangy-sweet topping for breakfast, desserts, or even savory dishes. Here’s your go-to recipe and all the creative ways to use it!
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Easy Rhubarb Compote Recipe
Ingredients:
- 500g (1 lb) rhubarb, washed, ends trimmed, cut into 2cm (1″) pieces
- 100–150g (½–¾ cup) sugar, to taste
- Zest and juice of 1 orange (optional)
- 1 tsp vanilla extract or ground ginger (optional)
Method:
- Put rhubarb and sugar into a saucepan (add orange and/or ginger if using).
- Heat gently, stirring, until the rhubarb releases juice; cover and simmer for 10–15 minutes, stirring once or twice.
- Once stalks are soft and mostly collapsed, taste and add more sugar if tart.
- For a chunky compote, stop now. For a smooth sauce, use a hand blender or press through a sieve.
- Let cool and store in the fridge (up to 1 week) or freeze for up to 6 months.
How to Use Rhubarb Compote and Sauce
- Breakfast:
Swirl into yogurt, spoon over porridge or pancakes, add to overnight oats. - Dessert:
Layer in trifles, top cheesecakes, pair with vanilla ice cream, or pour over sponge cake. - Savory uses:
Serve alongside roast pork, with grilled chicken, or as a tangy sauce for oily fish. - Baking:
Fold into muffins, dollop in cakes pre-bake, or thumbprint into scones.
Bonus Tips
- Try mixing in chopped strawberries, apples, or berries for extra color and flavor.
- For “rhubarb butter,” simmer compote longer until very thick, then blend smooth.
Storing Your Compote
- Keeps in a sealed jar in the fridge for about a week.
- Freeze flat in bags or in jars (leave space for expansion) for up to 6 months.
Wrapping Up
No other rhubarb recipe is as quick and adaptable as compote and sauce. With minimal work and a little sugar, you’ll unlock bright, tangy flavor for every meal—whatever the weather!