Print

Rhubarb Compote

Rhubarb Compote is one of the first recipes I make in spring. Rhubarb, ginger, and orange simmered together, I top yogurt, oatmeal, cornbread, and ice cream!

  • Author: Judy Barbe
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 cups 1x
  • Category: Sauce
  • Method: stove
  • Cuisine: American

Ingredients

Scale
  • 6 cups fresh chopped rhubarb, washed
  • ¼ cup water
  • juice of half an orange
  • 1/3 cup brown sugar
  • 1 tablespoon crystallized ginger, chopped
  • ½ teaspoon grated orange peel
  • few grinds fresh black pepper

Instructions

  1. Combine all ingredients in a heavy-bottomed saucepan. I add the squeezed orange shell in the pot, too.
  2. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about ten minutes. Rhubarb will begin to soften. Uncover and continue to cook another five minutes.
  3. Remove from heat, cool. Remove orange shell. Store, covered, in the refrigerator for up to 2 weeks. May be frozen.

Nutrition

Keywords: fruit sauce, how to pick rhubarb, can i freeze rhubarb, what can I make with rhubarb

Privacy Policy