This delicious Rhubarb Compote recipe is a perfect way to preserve the tangy flavor of fresh rhubarb. It can be enjoyed on its own, served over yogurt or ice cream, or used as a filling for pies and tarts. With just a few simple ingredients, you can create a versatile and tasty preserve.
Ingredients
- Fresh Rhubarb — 600 g
- Sugar — 200 g
- Water — 120 ml
- Orange zest — 1 tsp (5 g)
- Lemon juice — 2 tbsp (30 ml)
- Vanilla extract — 1 tsp (5 ml)
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Cooking Instructions!
Wash and chop the rhubarb into 1-inch pieces.
In a large saucepan, combine the rhubarb, sugar, water, orange zest, and lemon juice.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Reduce the heat to low and simmer for about 20-25 minutes, or until the rhubarb is tender and the mixture has thickened.
Remove from heat and stir in the vanilla extract.
Allow the compote to cool completely before transferring it to sterilized jars for storage.
Serve the rhubarb compote as desired and refrigerate any leftovers for up to one week.
