Rhubarb Compote
Instructions
Tips
For the best results, use fresh rhubarb with a dark, bold red colour. Choose a variety with a strong flavour and a lot of acidity. Use stalks that are not too fibrous. The tenderer, the better. Most common varieties of rhubarb are suitable for making compote, and vibrant red ones are often preferred because they add a beautiful colour.
Tips
Instead of cooking the rhubarb in the oven, you can make the compote in a pot. Follow the recipe but put everything in a pot. Add a bit of water and slowly bring it to a boil on low heat. Boil the compote for about 3 minutes.
Tips
If you have fresh rhubarb and you want to make sure you can use it all year round, it is easy to freeze. Cut it into small pieces and freeze it raw in a freezer-safe bag or container. It is easy to thaw and use for a new batch of rhubarb compote or other rhubarb recipes.
FAQ: Questions about rhubarb compote
Our rhubarb compote is a favourite for everyone who loves the sweet and tart flavour of fresh, summery rhubarb. Keep reading below to learn more about this colourful condiment.
Ingredients
|
Cleaned red rhubarb
|
500 g |
|---|---|
|
Vanilla pod, seeds from it, or 1 tsp vanilla paste
|
1 |
|
Sugar (about 225 ml)
|
200 g |
Make a beautiful and easy rhubarb compote
Experience the simple charm of rhubarb compote, a perfect harmony of distinct tartness and subtle sweetness. It is not just a treat for the palate but also a visual delight with its vibrant hue, adding a pop of colour to any sweet or savoury dish. With this easy recipe, you will want to make rhubarb compote a kitchen staple, always at hand when you need to pep up a dish or if you are in the mood for a spoonful of summery sweetness.
A delightful combination of sweetness and acidity
This compote masterfully balances sweet and tart elements, creating a delightful, flavour-bursting experience. The impressive flavours are the results of rhubarb's natural acidity with a hint of sweetness baked to perfection in the oven until it has a delicious, jam-like texture. Its sweet and tangy flavour profile makes it a complex twist to both sweet desserts and savoury meals as a topping, filling, or even a standalone condiment.
How to use rhubarb compote?
Rhubarb compote is delicious in both sweet and savoury cuisine. Its tartness brings a refreshing contrast to desserts, for example, as a topping for ice cream or cheesecakes. A classic dessert is rhubarb trifle with layered rhubarb compote, whipped cream, and crushed macaroons − it perfectly combines sweet and tart, airy and crunchy, giving you everything you need in a fresh, summery dessert.
You can also top your morning skyr or yoghurt with it or use it as a rustic jam on toasted bread. It is also delicious with cheese, so add it to your next cheese board with other spreads, nuts, and fruits.
Rhubarb compote also complements the flavours of grilled meats in savoury meals, even without adding spices or other ingredients. Gently warming the compote releases its aromatic qualities. It pairs well with pork chops or grilled sausages, offering a delightful contrast, with roasted duck or lamb as a tangy sauce, or with roast chicken as a sweet and sour condiment.
Make variations with fruit, berries, and spices
Get creative by adding different fruits, berries, or spices to the compote. Mix in strawberries, apples, or oranges for a fruity twist, or add cinnamon or fresh ginger for a spicy kick.
You can also try adding chilli sauce to transform the compote into a spicy delight, perfect as a chutney in, for example, Indian dishes. Or try garlic or fresh ginger for a tangy twist in Asian stir-fries, herbs like rosemary or thyme to complement roast meat, balsamic vinegar for a glaze on grilled chicken, mustard to enhance pork dishes, or a splash of red wine to create a rich sauce for beef or lamb.
If you want more inspiration for cooking with rhubarb, try our recipe for a delicious rhubarb cake. You can also try our tasty apple crumble or fluffy apple pancakes.
