Rhubarb compote

Rhubarb is a delicious versatile, sweet and sour vegetable. Try our rhubarb compote with vanilla to go with yogurt or all kinds of desserts.

15 minutes 6 people Side dishes
Rhubarb compote


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  • 500 gram ripe rhubarb stalks
  • 100 gram sugar (depends on the sourness of the rhubarb)
  • 1/2 vanilla pod
  • 40 ml water
Rhubarb compote ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • medium-sized pan
  • wooden spoon


15 minutes 6 people Side dishes

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Making the rhubarb compote -- 15 minutes

RINSE the rhubarb and remove both ends. CHOP the rhubarb into pieces and ADD them along with the sugar and water to the medium-sized pan.

SPLIT the vanilla pod and ADD the pod and seeds to the pan. Let the rhubarb cook for a few minutes on medium heat. 

Rhubarb compote
Rhubarb compote

You'll notice the rhubarb will fall apart after a few minutes. Let the compote cook a few minutes more until most of the moisture has evaporated. The water added was only to prevent the rhubarb from burning at the beginning.

STIR the compote with a wooden spoon, if needed SEASON with some more sugar if the rhubarb turned out too sour. REMOVE the vanilla pod and serve this lovely compote added to a bowl of yogurt or as part of a dessert. Enjoy!

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