Tart Rhubarb Compote

Course: Breakfast, Brunch, Condiment, Dessert, Preserves

Cuisine: North American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 31kcal

Author: Lord Byron's Kitchen

This compote recipe consists of only three ingredients and is intentionally prepared to be tart with a slight puckering flavour. Doing so allows the rhubarb compote to be paired with sweeter items like ice cream, squares and cookies. Tart Rhubarb Compote is also quite delicious paired with savoury foods like simple breakfast toast or roasted chicken!

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Ingredients

8 cups rhubarb, cut into 1-inch pieces
2 tablespoons lemon juice
1 cup sugar

Instructions

Add the chopped rhubarb to a saucepan. If you are using fresh rhubarb, go ahead and add three tablespoons of water to the saucepan with the rhubarb now.
Add in the lemon juice and the sugar.
Over medium heat, cook the mixture, stirring often, until the rhubarb breaks down and a thick mixture remains. This will take about 20-30 minutes, depending on how much water content is in your rhubarb and how thick you want the compote to be.
Transfer the cooked compote to a clean, food-safe jar and pop a lid on it. Enjoy it warmed or chilled. Tart Rhubarb Compote will keep for 7-10 days refrigerated.

Notes

Once cooked, you should be left with about 4 cups of compote. One serving is equal to 2 tablespoons.

Nutrition