This sweet and slightly tart rhubarb compote is so quick and easy to make. It's my go-to recipe in spring-ready in no time and absolutely delicious with yogurt, vanilla pudding, or ice cream. Just stewed stalks of fresh rhubarb with sugar, vanilla extract (affiliate link), and a little cornstarch-so simple!
Rhubarb is one of the fruits I really enjoy growing in our garden. I've grown it both in the UK and in Germany. Though in Germany, the rhubarb season is a lot shorter-from April to June-to allow the plant to recover before the frost sets in. This isn't a problem in gardens with milder climates.
There are so many rhubarb recipes to make. This rhubarb streusel cake is a favorite in my family-but when I really want to treat them, I'll bake rhubarb tarts. Still, this easy compote recipe is a true staple in our house.
Why make this recipe
Rhubarb compote is simply fresh rhubarb stalks stewed in a sugary syrup-a great way to preserve fresh fruit. The same method works for apple compote or cherry compote.
I prefer making rhubarb compote from scratch because I can adjust the sweetness to my liking and add variety by switching the vanilla for cinnamon or lemon zest. It's also healthier than store-bought rhubarb sauces-and you know exactly what's inside.
How to make Rhubarb Compote
This recipe is super simple. All you need are four ingredients:
- Fresh rhubarb (use a variety with red skin if you want a nice red colour)
- Granulated sugar (to balance the tartness of the rhubarb)
- Cornstarch (UK: cornflour)
- Vanilla extract (affiliate link) (or the pulp of a vanilla bean (affiliate link))
Recipe Steps
Prepare the Rhubarb
- Slice the rhubarb into chunks, about 2 cm / 1 inch thick. Place the pieces in a large saucepan and pour in the sugar. Let the sugar-rhubarb mixture rest for about 60 minutes-the rhubarb will begin to release its juices. Stir occasionally.
- Stew the rhubarb: Place the pot on the stove and bring the rhubarb gently to a boil over low to medium heat. Simmer until soft-cooking time depends on the type of rhubarb but should take around 10 minutes.
- Thicken the rhubarb sauce. If the compote is too liquid, dissolve the cornstarch in a little water to form a smooth paste. Stir this into the compote and bring it briefly back to a boil-it should thicken nicely.
What to eat with Rhubarb Compote?
The uses for rhubarb compote are very versatile.
My favorite way to enjoy it is with yogurt, or as a topping for pancakes. It also pairs beautifully with ice cream and vanilla pudding, and is a popular topping for Milchreis (German rice pudding).
You can also pair it with:
FAQs
Rhubarb has a naturally sour flavor, so sugar helps balance it. I recommend using at least 65gr/ ⅓ cup per 1 lb of rhubarb to start-you can always add more to taste.
Bonus: More sugar also helps extend the shelf life of the compote.
It's a common misconception that rhubarb is always red. The color depends entirely on the variety. Some types are greener, others deep red. The color is in the peel, so don't peel your rhubarb if you want a red compote-it won't affect the flavor..
The colour of your compote is an arbitrary preference. It does not affect the taste. Here is a picture of another rhubarb compote from a different variety. 
To enhance the red color, try:
- Adding red fruits like cranberries, strawberries, or raspberries
- Using red fruit juice (e.g., cherry or raspberry)
- Adding a few drops of natural food coloring
Storage
The compote keeps for 2-3 days in the fridge, and sometimes even longer depending on the sugar content.
Can I freeze rhubarb compote?
Yes-this is my favorite way to preserve it. Store in an airtight container and freeze for up to one year.
More Compote Recipes
This post was first published in Sept 2016 and updated in April 2021 and May2025
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Simple Rhubarb Compote (Rhabarberkompott)
Ingredients
- 450 g (1 lb) rhubarb
- 100 g (½ cup) granulated sugar
- 2 teaspoon vanilla extract alternativley use vanilla bean (affiliate link) pulp
- 2 tablespoon cornstarch optional, for thickening (UK cornflour)
Instructions
- Remove and discard the rhubarb leaves (they are toxic). Wash the stalks thoroughly, then slice into chunks about 1 inch (2 cm) thick. There's no need to peel the rhubarb-keeping the skin helps retain its beautiful red color when cooked.450 g rhubarb
- Place the rhubarb chunks in a large saucepan and sprinkle with the sugar. Let the mixture sit for about 30 minutes, stirring occasionally. The rhubarb will begin to release its juices naturally-do not add extra water, as this would dilute the flavor.100 g granulated sugar
- Add the vanilla extract (affiliate link) (or the vanilla bean (affiliate link) pulp). If using a whole vanilla bean (affiliate link), you can also add the scraped pod to the pot for extra flavor.Bring the mixture to a gentle boil over medium heat and cook until the rhubarb is soft-about 10 minutes.2 teaspoon vanilla extract (affiliate link)
- Taste the compote. If it's too tart for your liking, add a little more sugar to balance it.If the compote is too thin, mix 2 tablespoons cornstarch with 1 tablespoon cold water to create a smooth slurry. Stir it into the compote and briefly bring it back to a boil to thicken.2 tablespoon cornstarch
- You can serve it warm or chilled with yoghurt, waffles, pancakes or vanilla pudding.
EDITH PALLMANN says
My mother made what she called Rhubarba Gritze. Once the rhubarb was cooked as you did she would drain the juice using cheesecloth. to this , she added cornstarch and cooked until the juice looked clear. It was then poured into a shallow dish and cooled. to serve she added to each serving some rich milk or cream. The pulp left after the draining was used as a bread spread. Pumpernickel was the best.
Marita Sinden says
Hi Edith, I think you mean Grütze, and it is essentially the same, but your mum's seems to be smoother. It sounds delicious the way your mum did it.
Honouria says
You do not need to go through all of that trouble to colour the compote. Old Canadian recipes add a tablespoon of cinnamin hard candy.
Marita says
Oh wow, I did not know that trick. Thanks for the information Honouria!
Diane Kralik says
Looks delicious. Here's a hint. To the stewed rhubarb, while still hot, stir in about a tablespoon of dry Strawberry Jello. It gives a bit if strawberry taste as well as a bit of additional red coloring. I also do this in my rhubarb pie.
Marita says
Hi Diane,
now I am intrigued. We just finished our last pot of rhubarb compote. I cannot wait to try your suggestion. Thank you for commenting. Marita
James Walsh says
Looks so good. Wish I had discovered this during the harsh winter just gone. Will try to perfect it this summer and have it in my arsenal for next winter! Thanks again!