Recipe for rhubarb compote
It’s very hard to completely mess up when making compote, but I made a truly delicious one with rhubarb the other day, and of course, I won’t leave you without the recipe.
You can use rhubarb compote for the most delightful things, for instance, to spread on a freshly baked breakfast roll or a slice of delicious sourdough bread. You can also serve it with soufflé – I think it would be lovely with a chocolate soufflé or a strawberry soufflé!
You can easily replace the cane sugar with regular sugar or maybe brown sugar. Rhubarb is quite tart (if not downright sour) by nature, so it requires a fair amount of sugar. However, the tartness can vary somewhat from rhubarb to rhubarb, so sometimes you’ll need more sugar than other times. My best advice is to taste as you go!
Enjoy!
Rhubarb Compote
Ingredients
- 250 gram Rhubarb
- 126 gram Cane Sugar about
- 2 gram Vanilla Sugar
- 15 gram Water
- Lemon Juice to taste - can be omitted
- Salt to taste - can be omitted
Instructions
- First, I cleaned the rhubarb and cut them into smaller pieces/dices. Then I put them in a pot with the rest of the ingredients and let it all boil on medium-high heat (14/16 on my stove). Remember to stir it continuously.
- When everything had boiled together and the rhubarb was tender (after about 5 minutes, but it depends on how large the pieces are), I turned off the stove and poured the compote into a sterilized preserving jar. And then it went into the fridge! Easy and delicious.