Rhubarb Compote Recipe

rhubarb compote
Rhubarb Compote Recipe Image © Thomas Sixt

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is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Welcome to my rhubarb compote recipe. This is a wonderful compote variation which I would like to show you quickly.

Rhubarb is very robust and can be easily planted in the garden. The rhubarb season starts in April and lasts until 24 June.

After St. John’s Day, you should avoid harvesting. At this time the knotweed usually experiences a growth spurt and the oxal content in the plant then increases extremely.

If consumed in large quantities, the pole vegetables can then lead to symptoms of poisoning. Never eat rhubarb raw, the vegetables cause stomach ache!

So let’s go into the kitchen now, before the rhubarb season is over. We’ll whip up a great compote. I wish you good luck!

1. Shopping List for Rhubarb Compote

List of ingredients for shopping and kitchen check

Rhubarb compote while cooking
The rhubarb compote at boarding school and at my grandmother’s always looked like this, as I do today, I’ll show you next.© Thomas Sixt Food Fotograf

2. Recipe Rhubarb Compote

The following is a step by step guide and the recipe with exact ingredients. Have fun and good luck!

If your schedule permits, you can also leave the compote to ripen for a night in the fridge after mixing and boiling it up. The aromas of the vanilla pod will develop even stronger.

The next day, heat up again strongly. The fruit preparation should boil strongly for a good 3-5 minutes. Then fill as described and close the screw caps well.

Let the glasses cool down and then hide 🙂

Rhubarb Compote

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 83
Total Time 215 Min.

simple guide for the preparation of rhubarb compote.

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rhubarb compote
Rhubarb Compote Recipe Image © Thomas Sixt

Preparation Time

15 Min.

Cook Time

20 Min.

Ingredients

2000 g rhubarb
500 g brown sugar (I take raw cane sugar)
1 pc Lemon (I use an organic lemon for juice and lemon peel rub)
1/2 tsp cinnamon
1 pc vanilla pod, the vanilla pulp
5 cl Cointreau

Instruction

fresh rhubarb sticks
Fresh rhubarb stalks impress us with their beautiful color.

Prepare Rhubarb

Prepare the ingredients according to the list in the kitchen.

Wash the rhubarb sticks under cold running water and dry them.

Pendulum peeler or potato peeler
A selection of pendulum peelers as used by a chef and professional.

Peeler

Take a suitable pendulum peeler to hand.

Peel the rhubarb
Please peel the rhubarb thoroughly.

Peel

Peel the rhubarb sticks thoroughly.

Cut rhubarb
cut the peeled rhubarb stalks into pieces.

Cut

Cut the peeled vegetable sticks into pieces.

Rhubarb cut with sugar
Rhubarb needs sugar, I like to use brown whole cane sugar. © Thomas Sixt Food Photographer

Season

Place the rhubarb pieces in a bowl and mix with the sugar.

Squeeze lemon juice
Squeeze lemon juice with the juicer.

Add lemon

Finely grate the zest of the lemon and then squeeze it.

Add the grated peel and juice to the rhubarb pieces.

Vanilla pod and vanilla pulp close-up

Add vanilla

Cut a vanilla pod in half with a sharp knife.

Scrape out the vanilla pulp with the knife, add the pulp and stick to the sliced rhubarb.

Cinnamon - cinnamon stick close-up
With cinnamon and gingerbread spices

Add Cinnamon

Add some ground cinnamon to taste.

Rhubarb compote while cooking
Rhubarb compote usually looks like this in real life.

Cook

Cook the prepared rhubarb vegetables in the pot for 8 minutes.

Then blend without the vanilla pod with a hand blender.

Add the vanilla pod again and bring to the boil again.

Then leave to ripen next to the stove for 20 minutes.

Jars for filling with jam
The cleaned and disinfected jars, prepared for filling with home-made jam.

Prepare jars

Either disinfect the screw glasses in boiling water or rinse them generously with vinegar essence and prepare them for filling.

rhubarb compote
Rhubarb Compote Recipe Image © Thomas Sixt

Finalize

Bring the compote to a final boil, remove the vanilla pod, then pour into the glasses and close them quickly.

At best, let the glasses cool down quickly in the refrigerator and then store them in a dark, cold place.

Enjoy as required and store opened jars in the refrigerator.

Bon appetite!

3. Nutritional Values

3.1. What is Contained in Rhubarb?

Rhubarb is rich in minerals and contains potassium (270 mg/100 g), calcium (50 mg/100 g) and phosphorus (25 mg/100 g).

Among the vitamins we find vitamin C (10 mg/100 g), in addition to vitamins B1, B2, B3, B5 and B6 and numerous antioxidants.

The stem also contains many swelling agents and dietary fibres, which can have a positive effect on intestinal health.

With 32 kilocalories per 100 grams, vegetables are low in calories if you avoid sugar during preparation.

Rhubarb is not a diet vegetable for me personally. These vegetables simply need sugar to be “delicious”!

Means cook Thomas Sixt

4. Tips for Preparing Rhubarb for Compote Ready to Cook

In the kitchen, the following procedure has proven itself:

What is a good pendulum peeler? I’ll show you in a moment!

Cooking tip by Thomas Sixt
A good pendulum peeler or economy peeler makes working in the kitchen easier. I prefer the two in the middle.
Mrs Sixt prefers the peeler on the left side. The choice of peeling tool is definitely gender dependent. © Thomas Sixt Food Photographer
Peel the rhubarb
Peel the rhubarb thoroughly. © Thomas Sixt Food Photographer
fresh rhubarb sticks
Fresh rhubarb sticks impress us with their beautiful colour. © Thomas Sixt

5. What Does the Rhubarb Compote go with?

The vegetable sticks make a wonderful fruit compote and this tastes all year round with a variety of dishes.

The best comes in the end : you only need a little time and a few ingredients for the preparation.

Swap mango chutney for rhubarb compote, it goes well with Indian cuisine and in general the sweet and sour flavour flatters almost every dish!

Means cook Thomas Sixt
Rhubarb cake with meringue
The compote also goes well with this: I will show you the rhubarb cake in two variations elsewhere. I have combined the fruit preparation with the cake. © Thomas Sixt

6. Preserve Rhubarb Compote in Jars

For a larger supply I do it as follows:

Boiled down, the rhubarb compote is a great souvenir!

Means cook Thomas Sixt
rhubarb compote
Rhubarb compote in a glass like I like it. © Thomas Sixt Food Photographer

7. Matching Ideas with Rhubarb Compote

In another place I have already mentioned the Rhubarb Cake.

The cake is really easy to make and you can top it with whipped egg whites on special days.

Rhubarb compote goes well with:

Venison roast
Boeuf a la mode
Red cabbage
Carpaccio
Goat cheese salad

Other fruit preparations:

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