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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.
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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 minutes
Cook Time15 minutes
Total Time20 minutes
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!

Video

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