gaxownOkay, Let’s Talk Rhubarb Compote!
Right, rhubarb season! It always reminds me of my Nan’s garden, which was basically a jungle of rhubarb stalks come springtime. She used to make pies mostly, but sometimes she’d whip up a quick compote like this, and honestly? It was my favourite. Probably because it was faster gratification than waiting for a whole pie to bake! This easy rhubarb compote recipe is my go-to version, it’s practically foolproof (famous last words, I know!). It’s just so cheerful and pink, perfect for brightening up a grey day or just using up that bunch of rhubarb you bought on impulse.
Why You’ll Be Making This All Spring
Honestly, I make this stuff constantly when rhubarb’s around. Why? Well…
- It’s SO quick: Seriously, like 15 minutes start to finish. Perfect when you need a little something sweet but can’t be bothered with anything complicated.
- Uses up rhubarb like magic: Got a glut form the garden or got carried away at the shop? Problem solved.
- Versatile!: Spoon it on yogurt (my breakfast fave), vanilla ice cream (classic!), porridge, pancakes… even on pork, apparently? Haven’t tried that one myself yet, maybe I should.
- That Tang!: It’s got that perfect balance of tart and sweet that just wakes up your taste buds. My kids gobble it up, which is always a win. (Though sometimes I have to hide it if I want any for myself!).
It’s just one of those simple things that feels a bit special, you know?
What You’ll Need (Give or Take)
- Rhubarb: About 500g, maybe 4-5 decent stalks? Just trim off the leaves (they’re poisonous, remember!) and the tough woody ends. Chop it into chunks, maybe an inch or so. Don’t stress about perfection here.
- Sugar: Around 100g of caster sugar is a good starting point. I sometimes use granulated if that’s all I have. You can adjust this later, taste as you go! My Nan swore by golden caster sugar for a slightly richer flavour, which Tate & Lyle does nicely, but regular white sugar is totally fine.
- Water: Just a splash, maybe 2-3 tablespoons? Just enough to get things going and stop the sugar from burning immediately.
- Optional Zing: A little strip of orange or lemon zest, chucked in while it cooks, adds a lovely brightness. Or a tiny splash of vanilla extract right at the end. Sometimes I add a knob of finely grated ginger if I’m feeling fancy!
Right, Let’s Get Cooking!
- Chuck the rhubarb, sugar, and water into a saucepan. A medium one is probably best. Give it a gentle stir just to get the sugar slightly wet. If you’re using zest, throw that in now too.
- Put it on a medium heat. You want the sugar to dissolve and the rhubarb to start releasing its juices without it catching and burning on the bottom. Keep half an eye on it.
- Once it starts bubbling away, turn the heat down a bit to a simmer. Let it bubble gently for about 10-15 minutes. Stir it occasionally. This is where I usually sneak a taste (careful, it’s hot!). Is it sweet enough? Too tart? Add a smidge more sugar if needed.
- It’s ready when the rhubarb has broken down into a lovely, pulpy sauce but still has *some* texture. Don’t worry if it looks a bit stringy or weirdly separated at some stage – it often does! Just keep simmering and stirring gently, it usually comes together. You don’t want total mush (unless you do!), I like mine with a few softer chunks remaining.
- Take it off the heat. If you’re using vanilla, stir it in now. Let it cool down a bit in the pan. It’ll thicken up more as it cools, remember that.
Little Notes From My Kitchen
- Don’t walk away from the pan when the sugar is first melting. I learned that the hard way… burnt sugar is NOT the flavour we’re going for.
- Taste, taste, taste! Rhubarb varies wildly in tartness. Some need loads more sugar, some hardly any. Start with the suggested amount and adjust.
- If it looks too watery, just simmer it (gently!) for a few minutes longer with the lid off. If it looks too thick (especially once cooled), stir in a tiny splash of water or orange juice. No biggie.
- I find using a wider pan helps it cook down a bit quicker, more surface area and all that.
Playing Around With It (Experiments!)
This is a great base recipe to mess about with!
- Strawberry Rhubarb: A classic for a reason! Add a handful of chopped strawberries in the last 5 minutes of cooking. Delish.
- Ginger Zing: As mentioned, add about a teaspoon of finely grated fresh ginger with the rhubarb. Gives it a lovely warmth.
- Star Anise: Pop one star anise in while it simmers (remember to fish it out!). Gives a subtle aniseed vibe, quite sophisticated actually.
- What Didn’t Work?: I tried adding blueberries once… it wasn’t *bad*, but the colour went a bit murky purple and the flavour got lost. Stick to strawberries or just rhubarb, I reckon.
What Kit Do You Need?
Honestly, nothing fancy. A decent saucepan is key – one that doesn’t burn things easily is helpful, but not essential if you keep stirring! A wooden spoon for stirring. A knife and chopping board. Measuring cups/spoons or scales, though you can eyeball the rhubarb and sugar quite easily once you’ve made it a few times. Oh, and jars or containers for storing it, if it lasts that long!
Storing Your Lovely Compote
Let it cool completely, then pop it into an airtight container or a clean jam jar. It keeps really well in the fridge for at least a week, probably longer. Though honestly, in my house it never lasts more than a couple of days! You can also freeze it in portions – works a treat.
How We Eat It
My absolute favourite way? A big dollop on thick Greek yogurt with some granola sprinkled over. Heaven. But it’s also amazing slightly warmed over vanilla ice cream. Or just cold, straight form the fridge with a spoon when no one’s looking… shhh.
Things I’ve Learned (The Hard Way!)
- Don’t Overcook It: I once got distracted by the phone and came back to total rhubarb mush. Still tasted okay, but the texture was gone. Keep an eye on it towards the end! Aim for soft, but not disintegrated.
- Wash Rhubarb Properly: Especially if it’s form the garden, make sure there’s no grit hiding in the stalks. Give it a good rinse.
- Adjust Sugar *After* Cooking A Bit: The rhubarb releases juice as it cooks, which affects the sweetness. Better to taste and adjust towards the end, I find.
Quick Q&A – Stuff People Ask
Can I use frozen rhubarb?
Yep, totally! No need to defrost it first, just chuck it in the pan. It might release a bit more water, so you might need slightly less added water, or just simmer it a tad longer to thicken up. Easy peasy.
Is it meant to be really sharp?
It should definitely have a tang! That’s the joy of rhubarb. But it shouldn’t be mouth-puckeringly sour. If yours is, you just need more sugar. Add a tablespoon at a time, stir it in well, let it cook for a minute, and taste again until it’s right for you.
My compote is really stringy, what happened?
Ah yeah, sometimes older or thicker rhubarb stalks can be a bit stringy. You can often just let it cook a little longer and stir well, the strings tend to break down more. Or, if it really bothers you, you *could* push it through a sieve, but I never bother – life’s too short! And honestly, a few strings don’t hurt anyone. Adds character, right?
What kind of rhubarb is best?
Honestly, whatever you can get your hands on! Forced rhubarb (the lovely bright pink stuff you see early in the season, often grown in the dark like in the Yorkshire Rhubarb Triangle) tends to be a bit more tender and less stringy. Maincrop rhubarb later in the season might need slightly longer cooking or a touch more sugar. Both work fine for this easy rhubarb compote though!
Right, I think that’s everything! Hope you give this super simple recipe a go. Let me know how it turns out!
gaxown
