Rhubarb Compote

If you have fresh rhubarb, then the simplest (and arguably most delicious way) to enjoy it is to make it into rhubarb compote. Compote is a term that basically means rustic sauce made from simmered fruit. In the case of this recipe, I’ve added in fresh ginger, a touch of cardamom and it is sweetened, naturally, with honey. It makes the perfect topping for Greek yogurt, pancakes or ice cream. In today’s post, I have all the details on how to make it perfectly. Plus if you are a fan of canning, I have instructions for how to preserve it in jars too!

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Why We Love This Rhubarb Compote

It almost seems criminal how easy it is to whip up a batch of rhubarb compote. There really is nothing to it! Simply chop the rhubarb, toss it into a pot with some honey and a little spice and simmer it until it is soft. Done!

What you get is luscious thick spoonable fruit for enjoying over yogurt, to stir into cocktails or enjoy with ice cream. I’ve also been known to top my oatmeal pancakes and Wheat Bread French Toast with it or used it to fill my whole-wheat crepes. If you can it in jars, it makes a lovely gift from the kitchen!

The flavor of rhubarb compote is something to behold! It is tart and floral with the lemony brightness of rhubarb.

Now, if you haven’t had rhubarb before, know that it is shockingly sour and has light astringency. BUT! Once that sour taste is cut with honey, you can really taste the flavor of it: and I can only describe it like sun-warmed hay!

In other words, a jar of this rhubarb compote is spring in a jar!

So get out your apron and a large pot, and let’s cook up a batch of rhubarb compote together. Read on for step-by-step instructions for making it, and if you want to preserve it in jars, I have canning instructions as well.

Ingredients For Rhubarb Compote

Rhubarb

Rhubarb is in season in springtime from April through June. It is grown in a large perennial plant tipified with thick red stalks and large green leaves that look similar to Swiss Chard. The stalks look almost like red celery and can vary from only faintly pinkish green to deep ruby color.

The greens of rhubarb are toxic and should be removed. Look for stalks of rhubarb that have not dried on the but ends, and are not slimy or showing signs of rot.

If you grow rhubarb yourself, make sure to wash it well before storing it, as the soil will cause it to rot more quickly.

For this recipe you will need 6 cups of chopped rhubarb. If your stalks are 1-inch thick or wider, you can cut them in half lengthwise first, then chop them into 1/2-inch thick slices.

Honey

I tested this with regular sugar and I have also made it with maple syrup. But my favorite is with honey as it compliments the rhubarb so nicely. If you use regular sugar, make sure to taste it, and possibly add a couple of tablespoons more, as honey is sweeter than sugar. I also keep this compote on the tart side, since that is the beauty of rhubarb, but if you like it a little sweeter, taste it and add up to 1 more tablespoon of honey.

Spices

This compote is absolutely delish without any spices at all, and if you are a purist, then by all means, skip the spices! But if you like a little interesting hit of flavor, then I recommend a little ginger and cardamom, two spices that have a strong affinity for rhubarb. I also add in a pinch of salt, because I think this actually makes the compote a little sweeter tasting.

Step-By-Step Instructions For Making The Compote

Step 1: Combine Ingredients

Stir rhubarb, honey, ginger, cardamom and salt together in a large saucepan. Choose a larger pot than you think you need, as the compote will foam up as it simmers, and can boil over easily if it is in a smaller pot.

Note: If you are planning to can this compote, you’ll need to get your pot of water on to boil immediately as that can take longer than making the compote start to finish! More on that below.

Step 2: Cook the Compote

Set over medium-high heat. Cook, stirring often until mixture simmers, reduce heat to low, cover and cook, removing lid to stir often. When the rhubarb has broken down and become chunky, about 10 to 15 minutes turn off the heat. Keep piping hot for canning, or cool and keep in an air-tight container in the refrigerator for up to 2 weeks.

Step-By-Step Instructions For Canning Rhubarb Compote

Step 1: Boil Water in Canning Pot and Sterilize Jars

Prepare a boiling canning pot. This is the one I have that came with the wide-mouth funnel, canning tongs and magnetic lid lifter. When the water boils, sterilize four half pint jars for 3 minutes. Set a clean dish cloth next to canning area.

Step 2: Prep Jar Lids

Meanwhile, wash lids and rings with hot soapy water. Bring a small saucepan of water to a boil. Add jar lids and rings, cover and remove from the heat. This is an important step as the heat activates the sealing compound in the lid, but you do not want to boil it.

Step 3: Add Hot Compote To Sterilized Jars

When the rhubarb is done, pull the sterilized jam jars out of the boiling water and set on the clean dish cloth. Using a canning funnel if desired, ladle or spoon the hot rhubarb compote into the sterilized half pint jars.

If it hasn’t boiled when the compote is finished, that’s okay! Simply wait for the water to boil, sterilize the jars and then rewarm the compote to simmering when you get to this step.

Step 4: Add Lids and Rings

Wipe jar rims with a damp paper towel to make sure there is no trace of compote on the rim, and ensure that there is enough headspace in each jar (1/2-inch.) Place the lid on each jar and screw on rings until they are finger tight.

Step 5: Process Jars In Boiling Water Canner

Place the jars on the rack and lower the jars gently into the boiling water (water should cover by more than an inch.) Cover the pot and process at a full boil for 10 minutes.

Step 6: Remove Jars with Tongs

Remove the jars from the canning bath with canning tongs. Place on the prepared cloth. Let sit undisturbed for 12 hours. If the lids do not create a seal, refrigerate and store for only 2 weeks. Properly sealed jars can be stored up to 1 year.

FAQs and Expert Tips

Expert Tips For Canning

If you are new to canning, you may be a little nervous. Not to worry, there are many resources available!

• One tip I found helpful and reassuring is from Rebecca: Remove rings on the jar lids for storage. This way, if one jar goes bad, the lid will pop off and you can see it easily. Otherwise, the ring will hold it in place and you may miss the fact that that jar went bad.
• I also have several canning cookbooks that I referenced a lot when I was starting out. Aimee’s Book (now only available used) has a great guide for how to set up your canning space. I also like the recipes in Rebecca’s book. (We shared her Pickled Carrots with Ginger Here. )
• For more tips on canning check out this guide from the USDA. And see information on canning with honey here.

More Recipes To Try

• If you love rhubarb, try my Strawberry Rhubarb Shortcakes recipe.
• This recipe for Peach Barbecue Sauce is another great sauce to try making.
• This Blueberry Puree is on my list of recipes to try this blueberry season.
• My applesauce recipe is super easy and a great way to preserve the apple harvest in the fall.
• Don’t miss these Fruit Salsa with endless variations.
• Our homemade Basil Pesto is classic and only takes 5 minutes.
• Our quick pickled onions are an easy condiment to add to a cheese board or to top off burgers.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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