Rhubarb Compote Recipe
If you're looking for something special and a bit different, why not try rhubarb compote? This sweet and tangy dish is perfect for any occasion, and it's surprisingly easy to make at home.
Equipment
- Kitchen scales
- Chopping board and knife
- Large saucepan
- Long-handled spoon for stirring
- Ladle
- Jam Funnel
- Clean, sterilised glass jars with sealable lids
Ingredients
- 500 g rhubarb
- 100 g caster sugar
- 1 small to medium orange
Instructions
- Wash and drain the rhubarb and orange.
- Cut off the ends of the rhubarb, and then chops the rest of the stalks into 2cm length, roughly even, pieces.
- Zest and juice the orange.
- Put the rhubarb, sugar, orange zest and juice in a large saucepan over medium heat. Cook gently for 10-20 minutes until the rhubarb is soft but still holding some shape.
- Remove from the heat and allow to cool slightly for a couple of minutes.
- Spoon into sterilised jars and seal. Store in the freezer for up to 6 months. Keep in the fridge for 2 weeks.
Notes
TIPS for making Rhubarb Compote
1. Choose well with your rhubarb.
Not all rhubarb is created equal! For the best results, use tart, red rhubarb for your compote.2. Give it a good wash and trim the rhubarb stalks.
Wash off any soil and remove blemishes. Before cooking the rhubarb, trim off the tough ends of the stalks with a sharp knife.3. Don’t overcook the rhubarb.
Overcooked rhubarb will be mushy and flavourless. Cook it until it is just soft enough to chew through easily.4. Create a rich pink compote
You can use either a blood orange or a few strawberries or even a slice of beetroot (NOT pickled beetroot!!!) added to the mixture to turn up the volume on a brighter pinker-coloured rhubarb compote. Remove the slice of beetroot before it softens into the mix, and you don't want to eat this.5. Decide on the texture you prefer.
Towards the end of the cooking phase, you can mash the rhubarb with a potato masher or fork until it has a thick, smoother consistency. Or cook it with some remaining chunks of rhubarb suspended in the glossy syrup remaining.6. Relax into it - it's about highlighting the fruit and your enjoyment of it!
Making a compote is about celebrating the fruit. It can be made in a relaxed manner, to be enjoyed and savoured in the same way.Rhubarb Compote Flavour Options to Try
- Add a teaspoon of vanilla extract to the mixture - a winning flavour combination.
- Ginger is also a reliable partner with rhubarb whether in powder form, fresh or crystallized.
- A note of spiciness with cinnamon, nutmeg, cardamom or star anise.
- Use frozen berries such as strawberries, raspberries, or blueberries as fruity additions to the rhubarb.
- Cook the rhubarb with orange zest/juice for a different flavour profile.
Ways of Enjoying Rhubarb Compote
1) Serve as a topping for ice cream or yoghurt. 2) Stir into oatmeal or cereal for a morning treat. 3) Use as a filling for turnovers or pies. 4) Top off a slice of cake or cheesecake. 5) Layer in a trifle dish with whipped cream and other fruits and nuts. 6) Enjoy on toast or scones or as a spoonful straight from the fridge!Nutrition
Calories: 490kcalCarbohydrates: 122gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 21mgPotassium: 1444mgFiber: 9gSugar: 105gVitamin A: 512IUVitamin C: 41mgCalcium: 431mgIron: 1mg
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.
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