Rhubarb Compote
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound rhubarb, cubed (about 3 to 4 cups)
- ¾cup granulated sugar
Nutritional analysis per serving (4 servings)
168 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 1 gram protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan, combine rhubarb with sugar over low heat. When the rhubarb starts to soften, but before it falls apart, about 5 minutes, use a slotted spoon to transfer it to a bowl.
- Step 2
Cook down the remaining liquid in the pan until it thickens and turns syrupy, about 5 minutes longer. (This condenses and intensifies the rhubarb flavor.) Add the syrup to the bowl with the rhubarb and let cool. Compote will keep for at least a week in the fridge.
Private Notes
Comments
Can one can this so that it will stay on the shelf for a long time?
I add some ground cardamom. I actually keep the syrup and use on ice cream or in gin and tonic, rapidly becoming a summer favorite
Re: sugar amount. The recipe indicates 3/4 lb. = 3-4 cups but I think weight of rhubarb varies according to density and water content. My rhubarb just cut from our garden weighed about 1 1/2 lbs but was only 4 1/4 cups sliced (thus not twice in volume). I used 1 c sugar with plans to increase if it seemed too tart before I moved to Part 2. It was perfect. So it seems better both to weight and determine volume in order to make an 'educated guess' regarding the sugar.
Could NYT please update the recipe to match the video (and to be internally coherent)? The recipe says to cook on low heat, but the video says medium heat and shows a soft boil, all of which is much more consistent with the estimated 5 minutes for the rhubarb to get very soft/tender but not fall apart. Please fix!
Flavor is wonderfully amplified by adding several navel orange peels to the rhubarb as it cooks. Had a very small handful of peels left from breakfast: cut into strips of about 1.5 in long, about 1/4-1/2 in wide. The intensely orange-flavored peels are perfectly soft by the time the rhubarb is fully cooked, making for tasty little bites with each spoonful. Excellent with plain yogurt. If I had heavy cream on hand I'd lightly whip it and spoon a little into the rhubarb, parfait-style.
My mom used to make this and can/freeze it. We put it on our oatmeal in the winter. So yum with some ginger and cinnamon, too!
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