This simple rhubarb recipe is just four ingredients: sugar, vanilla extract, rhubarb, and water. Honestly, water barely counts as an ingredient, so it’s closer to three. Thanks to rhubarb’s characteristically tart and punchy flavor, this simple slow-cooked compote has a surprising amount of complexity. Here, the natural tartness is tamed by the addition of sugar and gentle heat, leaving you with an ever so slightly zingy jam.
Once you’ve made the compote, the possibilities are basically limitless. Of course, it’s delicious on its own, but why stop there? Spread it over peanut butter on a thick slice of toast, mix it into plain yogurt, swirl it into blondie batter, or spoon it over a scoop of ice cream for a wonderful spring dessert.
Just remember to act fast, rhubarb season lasts from spring to early summer.
Slow-Cooked Rhubarb Compote Recipe
- 1/2 Cup granulated sugar
- ¼ Cup water
- 1/2 Tsp vanilla extract
- 1 Pound rhubarb, cut into 1″ chunks
- In a large saucepan, combine the sugar, water, and vanilla extract. Heat over medium heat until the sugar has dissolved. Stir occasionally.
- Add the rhubarb and stir. Reduce the heat and cook over low until the rhubarb is soft and sticky. Continue cooking, stirring occasionally, until the mixture has reached your desired consistency.
- Store in an airtight container. This compote will keep in the fridge for up to two weeks.