Fresh Rhubarb Compote Recipe Easy Tart and Sweet Perfect for Yogurt Parfaits
A quick and easy fresh rhubarb compote that balances tartness and sweetness with a hint of vanilla and ginger, perfect for brightening up yogurt parfaits and other dishes.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: About 1.5 cups (serves 6 as a topping) 1x
- Category: Condiment/Topping
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb stalks, chopped into 1/2-inch pieces (about 500g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup water (60ml)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh grated ginger (optional)
- A pinch of salt
Instructions
- Wash the rhubarb stalks thoroughly, trim off any leaves, and chop into roughly 1/2-inch pieces.
- In a medium saucepan, combine chopped rhubarb, sugar, water, lemon juice, grated ginger, and a pinch of salt. Stir gently to combine.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, then reduce to a simmer. Stir occasionally to prevent sticking and cook for 10 to 12 minutes until rhubarb softens but retains some shape.
- Stir in vanilla extract. Taste and adjust sweetness or tartness by adding more sugar or lemon juice if needed.
- Remove from heat and let the compote cool to room temperature. Transfer to a clean jar or airtight container and refrigerate for at least one hour before serving.
Notes
Use fresh rhubarb for best texture; frozen rhubarb can be used but may require longer simmering. Stir gently to keep rhubarb pieces intact. Adjust sugar and lemon juice to balance tartness. The compote thickens as it cools; simmer longer if too runny. Store refrigerated up to one week or freeze in small portions.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 12
- Sodium: 5
- Carbohydrates: 13
- Fiber: 1
Keywords: rhubarb compote, rhubarb recipe, yogurt parfait topping, easy compote, spring recipe, tart and sweet compote, vegan compote, gluten-free compote