Rhubarb Recipes

Rhubarb Compote is one of the easiest and fastest recipes to make. Here are 7 variations of rhubarb compote. Try them cold or warm over toast or on icecream. You can freeze them for long term storage or keep them in your fridge for weeks.

What is a compote? - A compote is whole or pieces of fruit that have been simmered in a sugar syrup. The syrup is generally flavored with items like vanilla, orange, lemon, cinnamon or any other herb then enhances the flavor by being infused.

Strawberry-Rhubarb Compote
3 c chopped rhubarb
1 c chopped strawberries
1/4 c sugar
1/2 Cup water

In a heavy-bottomed saucepan, combine rhubarb, sugar and water. Bring to simmer, then turn heat very low. Cook without stirring for several hours. When the rhubarb is very soft, add the strawberries and cook for another hour or so. Stir gently. Add more sugar if needed.

Lemon Thyme and Rhubarb Compote
1/4 cup water
1/4 cup dry red wine
1/2 cup sugar
1 pound rhubarb, cut into 1-inch slices
1 pint strawberries, halved
2 sprigs fresh lemon thyme or fresh French thyme with a
squeeze of lemon

Place water, wine, sugar and rhubarb in a medium saucepan. Bring to boil and simmer, partially covered, about 10 minutes, or until rhubarb is tender. Remove from heat and stir in strawberries and thyme. Allow to cool and discard thyme. Serve at room temperature or chilled.

Gingered Rhubarb Compote with Vanilla Ice Cream
3 cups rhubarb, trimmed and cut into 3/4-inch pieces
1 tablespoon fresh orange juice
1 tablespoon minced peeled fresh gingerroot
1/3 cup sugar, or to taste
1 tablespoon unsalted butter
vanilla ice cream as an accompaniment
fresh mint sprigs for garnish

In a microwave-safe 2-quart dish combine the rhubarb, the orange juice, the gingerroot, the sugar, and the butter, cover the dish with microwave-safe plastic wrap, leaving one corner uncovered, and microwave the mixture at high power (100%) for 5 minutes. Stir the mixture and microwave it, covered partially, for 2 minutes, or until the rhubarb is tender. Let the mixture cool slightly, serve it with the ice cream, and garnish it with the mint.

Grammi's Rhubarb Compote
1 lb fresh rhubarb, trimmed and cut into 1/2" pieces.
1 Tbsp finely chopped candied ginger
1/4 to 1/2 sugar or honey (to taste)
1/3 c apple cider, ginger beer or water
2 strips lemon zest

Whipped cream and mint sprigs for garnish (optional) Combine rhubarb, ginger, sugar, cider and lemon in a saucepan. Cover and cook over medium heat until rhubarb is tender (6-8 minutes). Cook it long enough to soften it but not so long that it falls apart. Stir occasionally while cooking. Add sweetening o taste. Cool to room temp, then refrigerate until ready to serve. Serve topped with whipped cream and sprigs of fresh mint.

Minted Berry-Cherry Rhubarb Compote
1/4 cup water
1/4 cup dry red wine
1/2 cup sugar or to taste
1 1/2 pound rhubarb, sliced
1 cup dried, pitted cherries
1 pint raspberries
4 whole fresh mint leaves
6 sprigs fresh mint

In medium saucepan combine water, wine, sugar, rhubarb, and cherries. Bring to a boil, then simmer about 10 minutes or until rhubarb is tender. Remove from heat and stir in raspberries and the 4 mint leaves. Let cool completely. Remove mint leaves and chill. Serve garnished with mint sprigs.

Rhubarb Compote
5 cups rhubarb, cut into 2" pieces
1/3 to 1/2 cup sugar
1/2 tsp orange or lemon zest
1/4 cup water
1/4 cup currants
1 cup apple, peeled and sliced

Place all ingredients in a medium-sized saucepan, cover and bring to a boil. Reduce heat, cook on low for 5 minutes, until rhubarb is soft. Stir and sweeten to taste if needed. Serve hot or cold.

Rhubarb Compote with Prunes and Appricots
2 pounds rhubarb
1 cup pitted, dried apricots
1 cup pitted prunes
1 cup dessert wine such as a late harvest Riesling
2/3 cup sugar
1 tablespoon grated fresh ginger
1/4 teaspoon grated nutmeg

Trim rhubarb and cut into 1 inch pieces, smaller if stalks are quite wide (i.e. more than 1 inch). Halve apricots and prunes if large.Combine all ingredients, except rhubarb, in a covered, heavy bottomed saucepan. Bring to a simmer. Add rhubarb and simmer 5 to 7 minutes, stirring gently a few times, until rhubarb just softens but does not get too mushy. Cool and serve at room temperature over pound cake or with frozen yogurt or low-fat ice cream. Serves 4 to 6.

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