• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Rhubarb Compote

[heart_this] · May 18, 2010 · 22 Comments

Rhubarb Compote

While I was at the farmers market on the weekend I came across some of the first local field rhubarb that I have seen this year and I picked some up. With rhubarb not being on my meal plan this week I decided to go with a very simple, but very good classic, a rhubarb compote. A compote is dessert where fruit is simmered in a simple syrup optionally with some spices and in this case I simmered the rhubarb in some orange juice along with some sugar. The key to a good rhubarb compote is to balance the natural tartness of the rhubarb with the sweetness of the sugar without completely overwhelming it as you want some of that tartness to come through. An easy way to achieve this goal is to add the sugar a bit at a time and taste test as you go, adding more as needed as it cooks. Compotes are normally served chilled but I tend to find it hard to wait for it to cool down and then chill and besides, it goes so perfectly on vanilla ice cream or frozen vanilla yogurt. The still warm compote melts into the ice cream combining warm and cool with sweet and tart so beautifully! After letting it chill it goes well on a nice thick Greek style yogurt and surprisingly enough, on cottage cheese.

Rhubarb Compote

Rhubarb Compote

Cook Time: 10 minutes Total Time: 10 minutes Servings: 4
ingredients
  • 2 pounds rhubarb (trimmed and cut into 1/2 inch pieces)
  • 1 orange (juice and zest)
  • 1/2 cup sugar
directions
  1. Simmer everything until the rhubarb is nice and soft. Serve while still warm or after chilling.
Use in:
Rhubarb Fool with Gingersnap Crumbs

Similar Recipes:
Rhubarb Syrup
Rhubarb Sour Cream Pie
Strawberry Rhubarb Pie
Forced Rhubarb Crisp
Rhubarb Muffins
Rhubarb Soda

Dessert, Food, Gluten-free, Recipe, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. Sanyukta Gour(Bayes) says

    May 19, 2010 at 12:50 am

    wow…supereasy and delcious…so pretty color..

    Reply
  2. Velva says

    May 19, 2010 at 1:01 am

    This looks awesome!

    Reply
  3. Megan says

    May 19, 2010 at 1:06 am

    I just posted a rhubarb compote too. You should check out the cardamom custard I paired it with if you're looking for other options.

    Reply
  4. Allison says

    May 19, 2010 at 2:02 am

    Looks great. I finally got my hands on some more rhubarb today and I think that is what I am going to do with it! I love your blog, really interesting recipes.

    Reply
  5. Hello My Name is Katie says

    May 19, 2010 at 2:15 am

    ah rhubarb. can't wait for the summer to enjoy all those rhubarb confections.

    Reply
  6. Jane says

    May 19, 2010 at 2:29 am

    Have basically done this but without the orange; will have to try that next time. I never thought about putting this on my yogurt; what a great idea! I need to find some rhubarb soon …

    Reply
  7. Kratzy says

    May 19, 2010 at 3:52 am

    Rhubarb is one of my favourite things in this world but unfortunately it is VERY expensive where I live in Australia. It is in the "treat" category as a result. Sad but true…

    Reply
  8. TaGa_Luto says

    May 19, 2010 at 4:25 am

    Hi, Kevin. I just posted Rhubarb cookie cake..it's another good way to use rhubarb. You might want to check it out. I still have rhubarb in the freezer, i'm making this.

    Reply
  9. Sophie says

    May 19, 2010 at 8:09 am

    We eat a lot of rhubarb & in a compote too because we have a lot of fresh rhubarb from my father's garden!

    I vary the spices & etc every time.

    Yours looks so lovely & tasty, dear Kevin!

    Reply
  10. Zoe Tattersall says

    May 19, 2010 at 9:34 am

    I love rhubarb…but yes a bit pricey here in Sydney currently. My favourite way is just simply stewed on top of porridge. Perfect for winter 🙂

    Reply
  11. Joanne says

    May 19, 2010 at 10:17 am

    This sounds delicious! I made a strawberry rhubarb compote to put over a cheesecake not too long ago but I've been meaning to do rhubarb by itself.

    Reply
  12. Cocina Savant says

    May 19, 2010 at 12:08 pm

    love it. i've just fallen in love with rhubarb, and this will be a nice way to use it on some vanilla ice cream without having to make quarts of rhubarb ice cream. looks great!

    Reply
  13. saveur says

    May 19, 2010 at 1:20 pm

    Nice to know rhubarb is out in Toronto! Woohoo!

    Reply
  14. Anonymous says

    May 19, 2010 at 2:10 pm

    Kevin – I like the new heading for your blog!

    Another brilliant recipe.

    Reply
  15. Queen B. says

    May 19, 2010 at 2:58 pm

    o I adore rhubarb.
    but i admit, i've never even cooked with it.
    what am I waiting for ?

    But then again, I never made a cinnamon roll until this weekend, and they were a HIT….
    so…um…what took me 18 years ??

    Reply
  16. Tricia says

    May 19, 2010 at 3:15 pm

    We have some rhubarb growing in the community garden, so I may have a chance to try this out.

    Reply
  17. Las Vegas car accident lawyer says

    May 19, 2010 at 6:01 pm

    Excellent rhubarb dish. Thank for sharing your ideas.

    Reply
  18. Jacqueline says

    May 19, 2010 at 10:56 pm

    I love and can't resist eating it straight from the pan 🙂

    Reply
  19. Jen @ My Kitchen Addiction says

    May 21, 2010 at 1:12 am

    Yum! This looks wonderful… Now I'm craving some rhubarb!

    Reply
  20. Jessica Pionke says

    May 6, 2011 at 6:26 am

    I just got done making this. I used a navel orange. I think the orange juice flavor was predominant and a little masking, but the tart of the rhubarb was still there. It's pretty darn good. I'm going to spread it atop the custard pie I am baking after both have chilled.

    Reply
  21. Las Vegas Workers Compensation Attorneys says

    September 21, 2011 at 5:15 pm

    This looks absolutely delicious! I am bookmarking this recipe right now so I can make it for the family tonight (or at least give it a try). Thanks!

    Reply
  22. Melinda Helbock says

    October 21, 2011 at 6:32 pm

    That looks so good! Im looking at this from work and its making me hungry!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.