成分
Makes about 3 cups
Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
Look for thin, reddish pink stalks of rhubarb — they'll give the most colorful, tender, and flavorful results. And be sure to avoid using the leaves, which are toxic.
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Reviews (26)
Back to TopFollowed the recipe, except used only three-quarters-cup sugar and lemon was not fresh (organic bottled concentrate juice). Delicious.
Anonymous
Hamburg, Germany
5/23/2020
I was looking for my gran's recipe for rhubarb compote and this looks close enough, without Cointreau and with cinnamon and with walnuts!
Dianjane
Pittsfield, MA
3/26/2015
I've made this a few times using others' suggestions of reducing the sugar, adding fresh lemon juice, vanilla and Cointreau. It's always delicious. I just tried a new twist: simmering the compote with a couple of large pieces of fresh ginger, swapping the Cointreau for a little ginger liqueur, and adding a pinch of cardamom and about a half teaspoon of cinnamon. Yum! The tanginess of the rhubarb and the subtle heat of the ginger are a wonderful combination.
Anonymous
Minneapolis, MN
6/4/2012
A CAUTIONARY TALE. I made it according to the recipe and it was so sweet that it hurt my teeth. Shame on me for not reading the reviews before I made it, but just in case someone else takes the recipe at face value--BE FOREWARNED. One can always add more sugar, but I've made two other batches of rhubarb to add to my original batch, and it's still too sweet.
Anonymous
NYC
5/15/2012
OMGoodness this is good! I just made it, so easy, hasn't even cooled yet! I cut back the sugar to 1 cup and it is still very sweet! After it simmered for 7 minutes I broke the pieces up with a spoon. That's it! So simple and delicious! I think this would taste good on ice cream or cake and it is certainly good warm by itself! Making more right now as I'm going to share it with friends!
Anonymous
Friday Harbor, WA
6/21/2011
I too only used 1 cup of sugar, water, lemon juice, vanilla, and Cointreau. It was wonderful. I plated it with some puff pastry, fresh strawberries, and a small scoop of vanilla raspberry swirl frozen yogurt. It was light, fresh, and very yummy. My guests raved! I used the leftover sauce on Greek yogurt.
peggysu1
Oakland, CA
7/11/2010
Excellent warm too!
Anonymous
Seattle, WA
5/29/2010
I like this basic recipe but like others here, I modified it slightly. For 1.5 lbs of rhubarb, I use 1 cup sugar, 1/4 cup water, juice of half a lemon, a splash of vanilla extract and a splash of Cointreau. I bring it to a boil, then let it simmer for at least 20 minutes; we like our compote thick.
verickson1
Boston, MA
7/25/2009
There are a lot more complicated recipes for rhubarb compote, but this one works well and is incredibly simple. I had 3 cups (3 sizable stalks) of rhubarb and used just under 3/4 cup of sugar. I also added a tablespoon of Cassis (black currant liquor) for color and additional sweetness. This is excellent over plain yogurt for breakfast.
Anonymous
Philadelphia, PA
7/1/2009
This was soooo simple & quick! I had the rhubarb but not the recipe in front of me so I completely forgot about the lemon juice. But, calling on my experience I added a small bit of salt and then a couple pinches of kelp powder for iodine (since I use salt without it). Then because I'm not big on sugary tastes I only added 2/3rds of a cup of sugar and I'm glad as it was plenty sweet that way (maybe if I'd added lemon it would be different). I could not believe how yummy this was and ate a cup just as is out of the pot, still warm, before starting to experiment. It was sublime with a few drops of balsamic vinegar. Next I'll try champagne vinegar. I ate it with vinho verde wine and resisted the urge to just pour them together. I think this would make a great base for adding all kinds of other fruits, especially apple, berries of all kinds, and pit fruits such as plums or peaches. I did add a bunch of cinnamon to my second serving and that was great. I imagine a cobbler of some sort with lots of crunchy oat topping would be delicious if I could save enough of it to get to that point. I'll also try adding some vanilla and lime juice at some point.
CakeOrDeath
my kitchen
5/26/2009
Simple recipe, and easy to make. I like less sweetening so used only 1c sugar. Served with lemon almond scones at brunch.
Beeswing
Greenwich, NY
4/30/2009
Good use for rhubarb. I used this as a type of jam for toast. Agree that it doesn't need so much sugar.
mary_228
Palatine, IL
9/16/2007
I only had two cups of rhubarb, and highly skeptical children, so I made half a recipe and used it to top a vanilla pudding filled pie shell. Rave reviews (and the children may be willing to try more adventurous rhubarb recipes in the future)
spiderwing
Maryland
6/6/2007
Great! I never liked rhubarb until now. I used orange rind and juice instead of the lemon and a cup of honey instead of the sugar (but added just a small sprinkle of sugar).
lane122
somerville, ma
5/20/2007
I combined this recipe with the one from April 2005. 6 cups rhubarb, 1 1/4 cup sugar, 2 tbl lemon juice, 1/3 cup water and I added a splash of vanilla extract. Boiled then simmered for 20 minutes etc. It is awesome!
mboults
New Jersey
5/10/2007