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Ingredients
¾ pound rhubarb, cubed (about 3 to 4 cups)
¾ cup granulated sugar
Nutritional analysis per serving
42 grams carbs; 168 calories; 2 grams fiber; 5 milligrams sodium; 1 gram protein; 39 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
- Step 2
Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.
Private Notes
Comments
I add some ground cardamom. I actually keep the syrup and use on ice cream or in gin and tonic, rapidly becoming a summer favorite
Can one can this so that it will stay on the shelf for a long time?
Re: sugar amount. The recipe indicates 3/4 lb. = 3-4 cups but I think weight of rhubarb varies according to density and water content. My rhubarb just cut from our garden weighed about 1 1/2 lbs but was only 4 1/4 cups sliced (thus not twice in volume). I used 1 c sugar with plans to increase if it seemed too tart before I moved to Part 2. It was perfect. So it seems better both to weight and determine volume in order to make an 'educated guess' regarding the sugar.
This stuff is so good and so easy. I add a handful of frozen blueberries for color, otherwise it comes out kind of a gross pale color.
Has anyone added apricots to this compote?
I used way less sugar, and it was still delicious. Over a pound and a half of rhubarb, half a cup of sugar.