Rhubarb season is almost over and this is a perfect recipe to round up and finish the season. Such a simple and quick recipe because, let’s be honest, with this nice weather who likes to spend their entire day cooking. It is finished in 30 minutes, and only 4 ingredients but still super flavourful.
What I love about this compote is that it is so versatile. It is sweet but still contains the slight sourness of the rhubarb. This makes it such a great addition to ever dish. You can use it in addition to your breakfast with yoghurt and chia pudding, or with a scoop of vanilla ice cream as a quick dessert. But if you wanna go a bit more creative, go ahead and add it to a grilled chicken or halloumi and use it as a chutney.
I am actually pretty new to cooking with rhubarb, and this is the first recipe I created myself with it. I think it is a bit tricky to come up with recipes. I actually just wanted to make a rhubarb side dish, where you can still eat all the chunks but then I forgot I on the stove and it turned thicker and got creamier. It turned into this delicious compote.
I really love the flavour of this vegetable (yes, it is a vegetable) because it is slightly sour but it can be enjoyed so well as a sweet dish too. It contains a lot of vitamin C and vitamin K as well as fiber. It also is a great source of antioxidants. If you want to make this a healthy compote, without sugar, you can substitute the sugar for stevia or erythrit.
You do NOT HAVE to peel the rhubarb but I prefer to do it. As I did not grow the rhubarb myself, I do not know which dirt got onto the skin, which is probably not all going to be removed by washing. That is why I decided to peel it but it is not necessary. It can actually be consumed raw but if done so, it has a pretty sour flavour, that´s why it is hardly found raw and often used in desserts with sugar.
For this recipe, I recommend using stalks that are very red-pinkish and not green, as it gives the compote a prettier colour. The more intense the colour of your rhubarb is, the nicer will the colour of your finished product be. If the stalks are more green than red, then it will turn into a light pink colour. Also if you prefer the compote sweeter or less sweet, you can simply adapt the amount of sugar you add into it.
This compote is the perfect add-on for yoghurt, ice cream, chia pudding or anything rather sweet you can think off … even cake! perfect vegan and seasonal summer dish.
What you will need
Makes 2 jars å 250ml
- 4 stalks rhubarb
- 60 g sugar
- 0.5 lemon juice
- splash water
Peel the rhubarb stalks, so that the outest layer is off. Then cut them into 3cm (1 inch) cubes. Place them into a pan along with the suagr, the juice of half a lemon, and a splash of water to help it cook.
Bring it to a boil, then lower the heat. let it simmer for about 10 more mintues, until some rhubarb chunks have broken down, and some are still in shape but soft. You should be able to stab through with a fork easily. The compote should have reached a creamy consistency. Pour it into 2 jars who have been washed out with boiling water peviously. Let cool completetly at room temperature and then store in the fridge. It will last in the fridge for at least 4 weeks.
Serve it over yoghurt for breakfast or with ice cream as a dessert option.
If you have any questions don’t hesitate to ask me! And if you recreate the recipe be sure to tag me on instagram with @happyfoodkitchen! I hope you enjoy it.