Rhubarb Compote Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
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!
Table of Contents
1. Shopping List for Rhubarb Compote
List of ingredients for shopping and kitchen check
- Brown whole cane sugar
- Lemon juice and lemon grated
- Vanilla pod and scraped pulp (optional)
- Cinnamon (optional)
- Cointreau (not optional)
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 🙂
Cooked, photographed and written down by chef Thomas Sixt.
simple guide for the preparation of rhubarb compote.
|500||g||brown sugar (I take raw cane sugar)|
|1||pc||Lemon (I use an organic lemon for juice and lemon peel rub)|
|1||pc||vanilla pod, the vanilla pulp|
Prepare the ingredients according to the list in the kitchen.
Wash the rhubarb sticks under cold running water and dry them.
Take a suitable pendulum peeler to hand.
Peel the rhubarb sticks thoroughly.
Cut the peeled vegetable sticks into pieces.
Place the rhubarb pieces in a bowl and mix with the sugar.
Finely grate the zest of the lemon and then squeeze it.
Add the grated peel and juice to the rhubarb pieces.
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.
Add some ground cinnamon to taste.
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.
Either disinfect the screw glasses in boiling water or rinse them generously with vinegar essence and prepare them for filling.
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.
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:
- Please wash the vegetables thoroughly under cold running water.
- Then cut off the coarse ends with a sharp knife.
- Then peel the stems generously one by one with a good pendulum peeler.
- Unfortunately the skin is tough and therefore a thorough procedure is required.
- Then you can cut the peeled sticks into the desired pieces and marinate them as desired.
What is a good pendulum peeler? I’ll show you in a moment!Cooking tip by 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.
- For breakfast, the fruit puree goes wonderfully with muesli, yoghurt or even on bread with cream cheese.
- For lunch you can combine it with vegetables and rice or even with sauerbraten and game.
- For dessert we think of Kaiserschmarren and pancakes.
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
6. Preserve Rhubarb Compote in Jars
For a larger supply I do it as follows:
- I’ll get some screw glasses.
- Then I’m gonna cook the compote in the pot
- Then I mix the compote in the pot and let it ripen for another 20 minutes.
- I put the empty, heat-resistant glasses together with the lids into a pot of boiling water.
- Then I fill the compote very hot into the glasses.
- Finally put the lid on and screw it tight.
- So the homemade compote in the jar lasts almost a whole year.
Boiled down, the rhubarb compote is a great souvenir!Means cook Thomas Sixt
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:
Boeuf a la mode
Goat cheese salad
Other fruit preparations:
Comments, Cooking Questions and Answers
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