Homemade Rhubarb Compote
Rhubarb Compote has never been so easy to make! It only requires 10 minutes on the stove: Everything tastes better when it is homemade!
Ingredients
- 2 Lbs (1 kg) rhubarb
- 1 cup (200 g) sugar
- 1 tsp (5 g) vanilla bean paste
Instructions
RHUBARB COMPOTE PREPARATION
- Wash the rhubarb thoroughly and remove both extremities including the leaves. Chop each one into 1"/3cm sticks.
- Transfer them to a large frying pan, then coat with sugar and vanilla bean paste. Let it macerate for 1 hour, giving it a stir every 20 minutes. NOTE: The rhubarb will release water that's perfectly normal.
- Once you reach the hour mark, give your rhubarb a last stir. Cover and bring it to a boil on medium high heat. Then, remove the cover and let it simmer for 10 minutes.
- Remove from the heat, mix and transfer to a glass container to cool down. Once it has reached room temperature, cover and refrigerate.
- NOTE 1 : The rhubarb will continue to develop aromas and sweetness over time. It is always more balanced after a day. NOTE 2: At the end of the season rhubarb tends to require more sugar, so do not forget to taste to see if you need it more sweetened. Enjoy and Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Homemade Rhubarb Compote
Amount Per Serving
Calories 123
Calories from Fat 3
% Daily Value*
Fat 0.3g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.04g
Sodium 5mg0%
Potassium 327mg9%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 27g30%
Protein 1g2%
Vitamin A 116IU2%
Vitamin C 9mg11%
Calcium 98mg10%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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