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    Home » Recipes » Desserts » Simple Rhubarb Compote Recipe

    June 26, 2022 · Updated June 26, 2022

    Simple Rhubarb Compote Recipe

    5 from 2 votes
    Leave a comment

    · by Amanda Gajdosik

    Jump to Recipe Print Recipe

    This post may contain affiliate links. This blog generates income via ads.

    A glass jar filled with bright red rhubarb compote sits on a white tray with a spoon in the sauce. There is a mint sprig next to the jar.

    This simple rhubarb compote recipe requires only three ingredients and takes just 15 minutes to make! Serve it over vanilla ice cream, waffles, or a slice of delicious pound cake.

    A glass jar filled with bright red rhubarb compote. There is a spoon in the sauce and the jar sits on a white tray. There's a mint sprig be the jar.

    This is one of my favorite rhubarb recipes. Of course, I love rhubarb cheesecake squares, an oatmeal-topped rhubarb crisp, or a glass of rhubarb lemonade, but this is such a quick treat to whip up you really can’t beat it!

    What is fruit compote?

    Fruit compote is a fancy, French term to describe a sauce made of whole fruit or pieces of fruit cooked in a sugar syrup. It is less time intensive than a jam and contains no pectin or thickeners.

    An overhead shot of a jar filled with rhubarb compote set on a white tray. There is a spoon in the jar.

    This recipe is a quick and easy version that combines the sugar, fruit, and a bit of citrus juice all at once to create a sauce that is thick, luxurious, and perfectly balanced between tangy and sweet.

    Ingredients for this recipe

    • Rhubarb (fresh or frozen)
    • Sugar
    • Lemon
    All the ingredients for a simple rhubarb compote are in bowls on a white marble backdrop.

    How to make rhubarb compote

    1. Combine the ingredients. In a shallow saucepan and place over medium heat.
    2. Boil the fruit and sugar. Stirring occasionally, until it’s thick and gorgeous and the rhubarb pieces have broken down naturally. Only about 15 minutes!
    3. Remove from heat, cool, and enjoy! You’ll love pouring this sauce over vanilla bean ice cream.
    A hand squeezes lemon juice into a saucepan that holds sugar and rhubarb pieces for compote.
    Combine the ingredients in a saucepan.
    Cooked rhubarb compote in a saucepan on a striped pot holder on a white marble backdrop.
    Cook into a beautiful sauce.

    It’s really that simple!

    Storage and freezing instructions

    This compote is a quick and simple sauce, not a jam recipe, so it is not preserved or shelf stable as a jam recipe could be.

    An overhead shot of a jar filled with rhubarb compote with a spoon in it on a white tray.

    The compote can be stored in a container in the refrigerator for up to five days. Alternatively, it can be frozen. Here’s how:

    Fill a quart-sized, freeze-safe plastic bag with rhubarb compote. Squeeze out any excess air. Properly label and date the bag with the contents. Lay flat in the freezer until solid (you can then store the bag upright, if desired).

    Compote can be frozen for up to six months. Thaw in the fridge before using.  

    A dish of vanilla ice cream with rhubarb compote poured over the top. The dish sits on a white tray with a mint spring beside it.

    Recipe Tips and FAQ

    Can this be made with fresh or frozen rhubarb? This compote can be made with either! I have an entire post outlining how to freeze rhubarb and these photos were taken using frozen pieces.

    How many cups is 1 pound of rhubarb? A little over 3 cups, depending on the size of your pieces. If the rhubarb is cut between ½ and 1 inch, you’ll need 3 heaping cups for this recipe.

    If you don’t have a kitchen scale, I highly recommend buying one! They’re so useful!

    What if I don’t have fresh lemons? You can use 3 tablespoons of bottled lemon juice. Alternatively, a fresh lime or orange can be used in place of the lemon if that’s all you have on hand. The key is to add a bit of acid via citrus juice to balance the sweetness of the compote.  

    A dish of vanilla ice cream with rhubarb compote poured over the top. The dish sits on a white tray with a mint spring beside it.
    A glass jar filled with bright red rhubarb compote sits on a white tray with a spoon in the sauce. There is a mint sprig next to the jar.
    Print Recipe
    5 from 2 votes

    Simple Rhubarb Compote

    This simple rhubarb compote recipe requires only three ingredients and takes just 15 minutes! Serve it over vanilla ice cream, waffles, or a slice of delicious pound cake.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: American
    Keyword: Frozen Rhubarb Recipe, Rhubarb, Rhubarb Compote, Rhubarb Sauce
    Servings: 8 servings
    Calories: 112kcal
    Author: Amanda Gajdosik

    Equipment

    • Saucepan
    • Rubber Spatula

    Ingredients

    • 1 pound rhubarb pieces fresh or frozen (a little over 3 cups)
    • 1 cup granulated sugar
    • 1 lemon zested and juiced

    Instructions

    • Combine 1 pound rhubarb pieces, 1 cup granulated sugar, and the zest and juice of one lemon in a medium saucepan. Place over medium heat and bring to a boil.
    • Boil rapidly for 15 minutes, stirring occasionally, or until rhubarb has released its natural juices, broken down, and reduced to a beautifully silky sauce.
    • Remove from heat and cool to room temperature before storing in refrigerator.
    • Serve compote over vanilla ice cream, waffles, or a slice of pound cake!

    Notes

    • Compote can be stored in refrigerator for up to five days.

    Nutrition

    Serving: 0.25cup | Calories: 112kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 182mg | Fiber: 1g | Sugar: 26g | Vitamin A: 61IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 0.2mg

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    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
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