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.

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Rhubarb compote
Veronique van Ohmydish

Made by Véronique

Published at 2017-03-24, this recipe is for 6 people and takes 15 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 16-02-2021

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

Rhubarb Compote

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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