Simple Rhubarb Compote Recipe

5 from 3 votes

Just 4 ingredients and 15 minutes to make this sweet-tart rhubarb compote—perfect on yogurt, ice cream, pancakes, or straight from the spoon!

Course Dessert

Cuisine German

Prep Time 30

Cook Time 10

Total Time 40

Servings people

Calories 141kcal

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 (or the vanilla bean pulp). If using a whole vanilla bean, 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
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.