Rhubarb Compote

30 Apr

Rhubarb is one of spring’s lovely gifts, yet I’ve never had the pleasure of trying it – until now that is. I’ve been seeing it at the farmers market for years and am always intrigued by its beauty but unsure of how to treat it,  mostly identifying it mixed with strawberries into a pie. I’d like to try that, too. But this was delicious!

Time: 15 minutes               Yield: 3/4 cup


  • 2 cups diced rhubarb
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1 tsp orange zest
  • splash orange juice (I used orange-mango)
  • 1 tsp vanilla extract

How to make it

  • Place rhubarb, cinnamon, sugar, orange zest & juice in a small sauce saucepan.
  • Bring to simmer over medium-high heat.
  • Lower heat to a gentle simmer and cook about 5 minutes, until rhubarb starts to break down.
  • Remove from heat and stir in vanilla. Serve warm, room temp or cold.

One Response to “Rhubarb Compote”


  1. Orange Crêpes with Rhubarb Compote for Koninginnedag | detroittokyo - April 5, 2013

    […] 1 batch rhubarb compote […]

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