Simple Rhubarb Compote (Rhabarberkompott)

5 from 3 votes

A easy rhubarb compote recipe with three ingridients. A great seasonal spring dessert.

Course Dessert

Cuisine German

Prep Time 1

Cook Time 40

Total Time 1 40

Servings

Calories 141kcal

Author Marita

500 g rhubarb 17.06 oz
100 g sugar 3.5 oz
1 vanilla pods (alternativley use 2 teaspoon vanilla extract or 6 teaspoon vanilla sugar)
2 tablespoon corn flour (optional)

Remove the leaves of the rhubarb. Wash the stems of the rhubarb and then slice into about 3 cm chunks. It is not necessary to peel the rhubarb because it will help intensify the nice red colour once cooked.
Place the chunks into a large saucepan and mix in the sugar. Leave the sugar- rhubarb mix to rest for about 60 minutes. The rhubarb will start to release water. You may want to stir the rhubarb occasionally. (There is no need to add extra water to the compote. It would just water down the flavour.)
Now slice open the vanilla bean and scrape the seeds out. Add to the rhubarb and also place the skin of the vanilla pod into the mix.
Bring to boil and cook until the rhubarb is cooked soft. (This takes about 10 minutes).
Taste the compote – and if necessary, add more sugar, if you find it too sour.
If you find the compote too liquid, mix 2 tablespoon of cornflour with 1 tablespoon of water. Mix to a smooth paste. Bring the compote back to boil briefly. This should thicken your rhubarb compote