Tart rhubarb is one of spring’s most beloved – and versatile – ingredients among chefs and home cooks alike. This easy recipe for rhubarb compote is the perfect way to showcase its sweet-tart flavour — and can be spooned over yogurt, layered into a panna cotta, swirled into oatmeal or used in everything from rhubarb bumbleberry crisp to sandwich cookies.
Easy Rhubarb Compote
Made with fresh rhubarb, sugar and vanilla, this easy rhubarb compote captures the bright, tart flavour of spring.
Ingredients
- 5 cups rhubarb chopped
- 1¼ cups cane sugar or granulated sugar
- vanilla pod both pods and seeds, split and scraped
Instructions
- Stir together chopped rhubarb, cane sugar and vanilla pod and seeds in a pot. Cook over medium-low heat, stirring occasionally, until thickened, about 10 to 15 minutes.
