Easy Rhubarb Compote Recipe
Servings: 8 servings
Calories: 57.2kcal
Ingredients
- 1 ½ pounds fresh rhubarb, cut lengthwise and sliced in ½-inch pieces or frozen chopped rhubarb, approximately 3 to 3 ½ cups
- ½ cup organic cane sugar adjust to taste, or brown sugar
- ½ teaspoon orange zest optional
- 1 tablespoon fresh orange juice optional
- ⅛ teaspoon ground cardamom optional
Instructions
- Add the chopped rhubarb, organic cane sugar, orange zest, orange juice, and ground cardamom to a heavy, wide saucepan with high sides. Stir the ingredients with a spatula and turn the heat on medium.
- Cook over medium to medium-low heat until the sugar dissolves, stirring occasionally, being careful not to crush the rhubarb. Keep the lid off. The rhubarb will release a lot of juice within the first several minutes and the mixture will bubble vigorously. Reduce the heat slightly if needed.
- Cook the compote over medium to medium-low heat for another 5 - 10 minutes, stirring occasionally. Once the rhubarb starts to soften, remove the saucepan from the heat.
- Transfer the rhubarb compote to a glass jar and let it cool completely before closing the container and refrigerating it.
Notes
- Cook the rhubarb just until it starts to soften.
- This recipe makes approximately 2 cups of rhubarb compote. For 8 servings, each serving is ¼ cup.
- Serve warm, at room temperature, or chilled.
- Store in the fridge for up to 1 week. Freeze for up to 6 months.
