Rhubarb Compote

Name: Rhubarb Compote
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 750 ml (3 cups)
Ingredients: 6 cups (780 g) fresh or frozen pink rhubarb, cubed; 2 cups (420 g) sugar; 3 tbsp (45 ml) lemon juice

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Preparation 15 min
Cooking 1 h
Waiting 1 h
Cooling 3 h
Makes 750 ml (3 cups)
Freezes Yes

With just three ingredients — fresh rhubarb, sugar and a splash of lemon juice — you get a simple, flavourful compote. Jammy and lightly tart, it’s endlessly versatile: over pudding, in yogurt or straight from the spoon.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 6 cups (780 g) fresh or frozen pink rhubarb, cubed
- 2 cups (420 g) sugar
- 3 tbsp (45 ml) lemon juice

Preparation

- In a heavy-bottomed pot, combine all of the ingredients and let sit for 1 hour.
- Bring to a boil over medium heat. Simmer for 1 hour or until the rhubarb is translucent and the mixture has reduced to a thick and syrupy purée. Stir frequently while cooking, especially at the end of the cooking time, to prevent scorching.
- Transfer the compote into three 1-cup (250 ml) jars. Cover and let cool. Refrigerate until completely chilled. The compote will keep for 3 weeks in the refrigerator or 6 months in the freezer.

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Rhubarb Compote

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