Description
A simple and comforting rhubarb compote with a perfect balance of tart and sweet flavors. Ideal as a dessert or snack, this easy-to-make recipe uses just a few ingredients for a cherished family classic.
Ingredients
1 kg rhubarbe (fresh, firm, and cut into 2–3 cm pieces)
150–250 g sugar (adjust to taste)
1 vanilla bean (split and scraped) or 1 tsp vanilla extract
Instructions
Wash rhubarbe under cold water; peel if fibrous.
Cut into 2-3 cm pieces.
In a pot, add rhubarbe, sugar, and vanilla bean/grains.
Cook over medium heat for 15-20 minutes, stirring until tender and syrup forms.
Adjust sweetness if needed.
Strain if desired (optional).
Cool before serving.
Notes
Adjust sugar based on rhubarbe acidity.
Use vanilla extract if no bean is available.
Store in an airtight container for up to 5 days.
Best served chilled or at room temperature.
Optional: Add a pinch of salt or cinnamon for enhanced flavor.
- Prep Time: 15
- Cook Time: 20
- Category: Desserts
- Method: Stovetop Cooking
- Cuisine: French
Nutrition
- Serving Size: 1/4 of recipe (≈ 250g)
- Calories: 250
- Sugar: 50g
- Sodium: 10mg
- Fat: 0.5g
- Saturated Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg