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Fresh Rhubarb Compote Recipe Easy Homemade Topping for Yogurt Parfaits

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A quick and easy homemade rhubarb compote that balances tart and sweet perfectly, ideal for yogurt parfaits, pancakes, and more.

Ingredients

Scale
  • 4 cups chopped fresh rhubarb stalks (about 500g or 1.1 lbs)
  • ½ to ¾ cup granulated sugar (100–150g)
  • ¼ cup water (60ml)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated fresh ginger (optional)

Instructions

  1. Rinse the rhubarb stalks thoroughly and trim off the ends. Chop into roughly ½-inch (1.25cm) pieces.
  2. In a medium saucepan, combine chopped rhubarb, sugar (start with ½ cup), water, and lemon juice. Stir gently to combine.
  3. Place the pan over medium heat and stir occasionally as the mixture heats up. The sugar will dissolve and rhubarb will begin to soften within 5 minutes.
  4. Once the rhubarb starts breaking down (after about 7 minutes), stir in vanilla extract and grated ginger if using.
  5. Reduce heat to low and let simmer for another 5-7 minutes, stirring often to prevent sticking, until rhubarb is soft but still holds some shape and syrup is thick and glossy.
  6. Taste and adjust sweetness by adding more sugar if desired, stirring until dissolved. Add a splash of water if too thick.
  7. Remove from heat and let cool to room temperature. Store in an airtight container in the refrigerator for up to one week.

Notes

Adjust sugar to taste to balance tartness. Use fresh lemon juice to preserve color. Stir frequently near the end to avoid burning. For smoother texture, mash gently or pulse in a food processor. Frozen rhubarb can be used with slightly less cooking liquid. Variations include adding berries, spices, or substituting sweeteners.

Nutrition

Keywords: rhubarb compote, rhubarb topping, yogurt parfait topping, homemade compote, easy rhubarb recipe, breakfast topping, fruit compote

Find it online: https://zoeplate.com/fresh-rhubarb-compote-recipe-easy-homemade-topping-for-yogurt-parfaits/