Make the most of fresh rhubarb season with my easy Rhubarb Compote recipe. My simple rhubarb compote leans into rhubarb’s delicious tartness, balanced with the perfect amount of sweetness. I’ve added orange zest and juice to brighten the rhubarb, and a splash of creamy vanilla that rounds out all the flavors. I also start my process with a brief maceration step, which helps preserve all the natural taste of fresh rhubarb.
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What Takes This Compote to the Next Level
- Perfect, smooth texture: This is a slightly chunky compote that cooks down to a nice smooth texture, making it ideal as a dessert topping or swirled with whipped cream.
- Extra maceration step. I let the rhubarb macerate with the sugar and orange before cooking. This key step helps draw out the juices naturally, so you don’t need to add any water later. This gives you a rhubarb compote with a brighter, more concentrated flavor.
- Complementary orange and vanilla: The bright orange adds a nice lift while the acidity plays well with the rhubarb. A little touch of creamy vanilla helps balance everything without overpowering the rhubarb’s tartness. Take care not to add too much, as I discovered during testing that more than a teaspoon of vanilla will overpower the rhubarb.
For a similar sauce try my rhubarb simple syrup (for drinks or topping) or my quick and easy strawberry sauce. And if you came because you love rhubarb try one of my favorites - rhubarb crumble.
Rhubarb Compote Ingredients
I love everything about rhubarb, from its tart flavor to its beautiful color.
- Fresh rhubarb. Choose firm, crisp stalks that are shiny and red for the best flavor and appearance. Avoid stalks that are limp, bruised, or shriveled up. Shriveled rhubarb has lost a lot of its moisture and will not produce a soft compote. If it has become dried you have to add a little water to the compote, otherwise it will burn. You must remove the leaves when prepping the rhubarb, as these are poisonous and can’t be consumed.
- Orange zest and juice. Choose oranges that have a shine to the orange peel. The shine indicates that there is still plenty of oil in the peel, which makes for better flavor. Also taste the orange juice before adding it to the rhubarb. Orange juice can be sour and we don't want to add that to the rhubarb. We want the natural sweetness of the orange juice to complement the tart rhubarb.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Rhubarb Compote
Step 1: Wash the rhubarb stalks and trim the ends to remove the leaves. Pat the stalks dry.
Step 2: Cut the rhubarb stalks into 1-inch pieces and place them in a saucepan.
Step 3: Combine the rhubarb, orange zest, juice, and sugar in a stainless steel pan.
Step 4: Macerate the rhubarb to create the syrup that it will cook in.
Step 5: Cook the rhubarb until it's broken down and soft. Once done, let it cool to room temperature, then refrigerate.
How to Use Rhubarb Compote
Rhubarb compote is a great alternative to jam if you’re looking for something quick, not as sweet, and a bit more fresh and lively. I especially love using it as a topping over ice cream, folded into whipped cream for a classic rhubarb fool, or spooned onto a slice of pound cake, like my orange bundt cake.
If you make this sweet tart rhubarb compote please leave a rating and a comment below.
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Rhubarb Compote (with Orange and Vanilla)
Equipment
- Citrus juicer (optional)
- Heat-proof bowl
- Storage container with lid
Ingredients
- 1 pound (454 grams) fresh rhubarb
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon orange zest
- 2 tablespoons (30 ml) fresh-squeezed orange juice
- 1/2 teaspoon pure vanilla extract
Instructions
Prepare the Rhubarb
- Wash the rhubarb stalks under cold running water. Trim the ends and remove any leaves (rhubarb leaves are toxic and should never be consumed). Pat the stalks dry with a clean kitchen towel.
- Cut the rhubarb stalks into 1-inch pieces and place them in a 4-quart saucepan.
Make the Compote
- Add the granulated sugar to the rhubarb in the saucepan. Zest the orange directly into the pan over the sugar. Cut the orange in half and juice it to extract 2 tablespoons of fresh juice, adding it to the saucepan. Stir the ingredients together to coat all the rhubarb pieces with the sugar mixture.
- Let the mixture sit at room temperature for 30 minutes to macerate. This important step allows the sugar to draw moisture out of the rhubarb, creating a natural syrup. During this time, the sugar will begin to dissolve, and the rhubarb will release its juices.
- After the maceration period, place the saucepan over high heat and bring the mixture to a boil, stirring occasionally.
- Once the mixture is bubbling vigorously, immediately reduce the heat to medium and continue cooking for approximately 10 minutes. Stir more frequently as the compote thickens to prevent sticking.
- The compote is done when all the rhubarb pieces have broken down and softened completely. The mixture should have a thick, jam-like consistency but still maintain some texture.
- Remove the saucepan from the heat. Carefully transfer the hot compote to a heat-proof bowl and immediately stir in the vanilla extract, mixing thoroughly.
- Allow the compote to cool completely to room temperature, uncovered. The compote will continue to thicken as it cools.
Store the Compote
- Once cooled to room temperature, transfer the compote to a container with a tight-fitting lid and refrigerate.
- The compote will keep in the refrigerator for up to 2 weeks. For longer storage, freeze in airtight containers for up to 3 months.
Serving the Compote
- Serve with vanilla or strawberry ice cream. It also tastes great with yogurt or combine with whipped for a rhubarb fool.
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