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5 from 1 vote

Fresh Rhubarb Compote (with Orange and Vanilla)

I love rhubarb and I love making this rhubarb compote. It's start with a nice hint of orange which compliments the flavor of the tart rhubarb. This compote is great on ice cream, on how top of waffles. If you love rhubarb or want to try it for the first time then this is the perfect recipe.
Prep Time40 minutes
Cook Time10 minutes
Cooling Time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 2 cups
Calories: 286kcal
Author: Cheryl Norris

Equipment

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 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 are completely soft. 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.

Notes

Selecting Rhubarb: Choose firm, crisp stalks that are slightly shiny and mostly bright red for the best flavor and appearance. Avoid stalks that are limp, bruised, or shriveled.
Sugar Adjustment: The tartness of rhubarb can vary. If your compote is too tart, you can add additional sugar, 1 tablespoon at a time, during the cooking process. Remember that the compote will taste slightly less sweet when chilled.
Adding Vanilla: Don’t add too much vanilla. I discovered during the testing process that too much vanilla (more than a teaspoon) overpowered the tartness of the rhubarb.
Texture Preference: For a smoother compote, cook until the rhubarb completely breaks down. For more texture, reduce the cooking time slightly and stop cooking while it's still somewhat chunky.
Maceration Time: The 30-minute maceration period is crucial. Do not skip this step as it helps draw out the natural moisture from the rhubarb and begins the process of dissolving the sugar.
Cooking Temperature: After the initial boil, it's important to reduce the heat to medium. Cooking too hot can cause the sugars to caramelize or burn, while too low heat will result in a longer cooking time and potentially mushy texture.

Nutrition

Calories: 286kcal | Carbohydrates: 71g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 10mg | Potassium: 688mg | Fiber: 4g | Sugar: 63g | Vitamin A: 265IU | Vitamin C: 27mg | Calcium: 199mg | Iron: 1mg