Description
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 simply a fancy term that basically equates to a 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 how to make it perfectly, and if you are a fan of canning, I have instructions for how to preserve it in jars too!
Ingredients
7 cups chopped rhubarb (about 2 pounds)
1 cup honey (plus 1 tablespoon to taste)
1 teaspoon grated ginger root, optional
1/4 teaspoon ground cardamom, optional
pinch salt
Instructions
- Stir rhubarb, honey, ginger, cardamom and salt together in a large saucepan.
- 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 looks like chunky applesauce, about 10 to 15 minutes, turn off heat.
Notes
To Process Jars of Compote In Hot Water Canner
(Note: This process takes about an hour including bringing the pot to a boil.)
- Prepare a boiling canning pot and sterilize four half-pint jars for 3 minutes. Set a clean dishcloth next to the canning area.
- 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.
- When the rhubarb is done, pull the sterilized jam jars out of the boiling water and set on the clean dishcloth. If it hasn’t boiled when the compote is finished, that’s okay! Simply rewarm the compote to simmering when you get to this step. Using a canning funnel if desired, ladle or spoon the hot rhubarb compote into the sterilized half-pint jars.
- 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.
- 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.
- 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.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Sauce
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 77 calories
- Sugar: 18 g
- Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g