Description
A quick and simple recipe for making a tart and sweet stewed rhubarb compote using frozen rhubarb, perfect for topping desserts, yogurt, or savory dishes.
Ingredients
For the compote
- 4 cups frozen rhubarb pieces (No need to thaw.)
- 1 cup granulated sugar (Reduce for a tarter compote.)
- 1/4 cup water (Add more for a looser sauce.)
- 1 tablespoon lemon juice (Fresh if possible.)
- 1 teaspoon vanilla extract (Optional but enhances flavor.)
Instructions
Cooking the Compote
- Put the frozen rhubarb, sugar, and water into a medium saucepan. Stir to combine.
- Heat over medium until the mixture comes to a gentle simmer.
- Lower the heat to simmer quietly for about 8 to 12 minutes until the rhubarb softens and breaks down.
- Optionally mash with the back of a spoon for a smoother consistency, or leave it chunky.
- Stir in lemon juice and vanilla. Taste and add more sugar if desired.
- Cool slightly before serving or jar it while warm for later use.
Notes
Store cooled compote in an airtight container in the fridge for up to 5 days. For longer storage, freeze it. Leftover compote is great on desserts, rice cakes, or as a topping for small dumplings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: American