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    Home • Recipes • Quick Easy Recipes

    Rhubarb Compote (Compote de Rhubarbe)

    Published: May 10, 2022 · Modified: Jun 1, 2023 by Jill Colonna17 Comments

    Jump to Recipe

    One of the best ways to prepare rhubarb is this healthy rhubarb compote. It's much lower in sugar than jam, freezes well and is perfect for a vegan breakfast or spooned on ice cream. Plus if your rhubarb is green, then use my delicious trick to make this compote red.

    bowl of bright red rhubarb compote

    What is Compote?

    Compote is like a fruit purée and quite thin like a sauce. It's a way to preserve fruit by cooking it in syrup.

    Fruit compote goes back to medieval Europe when a mix of puréed fruits was both healthy and cheap to make.

    Today, I feel that the humble compote is so underrated: it's low in sugar, a fruity accompaniment to loads of desserts and it's a healthy (and vegan) way to start the day, spooned on morning cereal or yoghurt. In this recipe I use a quarter of sugar to the weight of rhubarb.

    chopped rhubarb in a bowl of sugar
    First macerate the rhubarb in sugar for 2-3 hours. Amount of sugar in compote is 1:4 to rhubarb

    What is Rhubarb Compote Made Of?

    Rhubarb compote is simply made of rhubarb and a little sugar. Just two ingredients.

    As rhubarb already contains a lot of water, by macerating it first in some sugar, the rhubarb juices combine to make a natural syrup. 

    However, as we often only get greenish rhubarb, I like to add the third, optional ingredient: the dried hibiscus flowers. Otherwise, it also goes well mixed with strawberries.

    macerated rhubarb chunks separated with its syrup
    Sieve the syrup and rhubarb, reduce the syrup with the hibiscus tea then add the rhubarb and cook for 15 mins

    Is Green Rhubarb as Good as Red?

    Ever wondered why your rhubarb stalks are green and not red? Funnily enough, there's no flavour difference between green or red but somehow the blushing red colour of rhubarb looks far more appetising and less sour.

    I’m always excited during French rhubarb season and love making rhubarb compote. It reminds me of all the lovely pink rhubarb we had in Scotland (I grew up there until I was 24) - especially when it found its way into comforting fruit crumbles with a cheeky hint of stem ginger. We had the forced, lovely pink rhubarb in winter, followed by the still pinkish rhubarb in Spring to Summer.

    However, in France we have to wait until rhubarb season, between April and June.  I'm always a bit disappointed; somehow the rhubarb we find in most Parisian markets tends to be so green.

    bowl of bright deep pink rhubarb compote

    What Brings out the Flavour of Rhubarb?

    Our family loves rhubarb - our sweet neighbours like it less and give away much of their garden's crop. Probably because it's particularly green and they haven't tried this trick to bring out its flavour.

    If your rhubarb is green, turn it a beautiful pinkish red colour naturally.
    So while cooking your rhubarb, infuse it with dried hibiscus flowers (Carcadet), or a hibiscus red fruit teabag.

    First obtain a syrup. Macerate the rhubarb chunks in sugar for 2-3 hours (or overnight). As rhubarb contains so much water, there's no need to add any water.

    Sieve the natural syrup from the rhubarb, infuse with dried hibiscus or a teabag infusion while reducing, then cook the rhubarb in the reduced syrup for 10 minutes.

    Teabags come in so many choices these days - many in the form of detox infusions, usually with the addition of rose or rosehip and berries. It's a perfect flavour match with rhubarb!

    rhubarb compote ingredients - chopped rhubarb in sugar with optional dried hibiscus flowers

    Should I Peel Rhubarb Before Stewing?

    There's no need to peel rhubarb. It all depends on the quality and size of your stalks. If they are thin, then just chop up and use as is. 

    If your rhubarb is thick and as you cut into chunks, it has loose strings, then go ahead and peel these bits off.

    How Long Does Rhubarb Compote Last?

    This compote keeps well in the fridge, sealed in jam jars and lasts for up to 10 days.

    Otherwise compote freezes well too. Freezing compote is perfect for that luxury winter moment when you need a dose of rhubarb or berries with that extra touch of hibiscus and rose.

    individual ramekins or rice pudding with burned caramel tops and a pot of compote
    Rhubarb compote served with rice puddings with a brûlée topping

    How to Serve Rhubarb Compote

    We love rhubarb compote served chilled - from breakfast, to teatime, to desserts.

    Either enjoy on its own chilled or dollop on top of vanilla ice cream. It's so useful served with cakes and delicious with rice pudding. Use it as a base for strawberry tarts too.

    Here are some ideas how best to serve your rhubarb compote:

    • Dolloped on this homemade maple syrup granola for a healthy, vegan start to the day;
    • With these creamy, vegan almond rice puddings for either breakfast or dessert;
    • Served with French rice puddings (riz au lait) - I like to make a brûlée version of them too;
    • As a side to this moist, lemon and almond cake (gluten free too);
    • With chilled French Semolina Cake (gâteau de semoule);
    • On its own with crispy French tuiles on the side;
    • Dribbled over creamy lemon verbena ice cream;
    • With French financier teacakes; and
    • Served as a base for these mini rhubarb, strawberry and oat crumble with white chocolate and rose mousse.
    strawberry rhubarb oat crumble with white chocolate mousse in glass dish

    Spiced Compote

    The dried hibiscus flowers or teabag, however, is entirely optional! If your rhubarb is already very pinkish red, then just make it without. It's even easier.

    Another option is to add some candied ginger to the compote. We had this a lot in Scotland, ginger with rhubarb is a fabulous combination too.

    rhubarb compote, like a unmixed sauce

    Rhubarb Compote with Strawberries

    The beauty with this rhubarb compote is that it's versatile and vegan.

    Make with half rhubarb and strawberries for a rhubarb and strawberry compote.

    What's more, enjoy the same recipe using a mix of any summer berries. It's a great, healthy alternative to rhubarb jam (jam needs more sugar) using just a quarter ratio of sugar to fruit.

    bowl of bright red rhubarb compote

    Healthy Rhubarb Compote

    Jill Colonna
    Rhubarb Compote with an optional natural ingredient, hibiscus tea. So healthy, compote only uses a quarter of sugar, so far healthier than jam. Can keep in the fridge up to a week and freezes well. Also good made with strawberries.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Macerating time 2 hours hrs
    Total Time 2 hours hrs 30 minutes mins
    Course Breakfast, Brunch, Condiments, Dessert, Side Dish
    Cuisine French
    Servings 6
    Calories 109 kcal

    Ingredients
      

    • 400 g (14oz) Rhubarb about 4 medium sticks
    • 100 g (3.5oz/½ cup) Sugar (sugar ratio is ¼ to rhubarb weight)
    • 1 tablespoon dried hibiscus flowers (Carcardet) or hibiscus teabag (OPTIONAL)

    Instructions
     

    • Wash and cut the rhubarb at both ends and discard the inedible leaves (these are toxic). There's no need to peel unless the skin is particularly thick and stringy. If so, peel these parts off.
      Weigh your rhubarb in order to calculate how much sugar to use: the ratio is a quarter of sugar to fruit.
    • Cut into chunks about 3cm and place in a bowl with the sugar. Leave to stand for 2-3 hours (or overnight).
    • Sieve off the rhubarb juices into a saucepan.
      OPTIONAL - add the hibiscus/red fruit tea and bring to the boil. Reduce the liquid slightly for no more than 10 minutes. Remove the tea then add the rhubarb.
    • Bring to the boil, then simmer over a gentle heat for about 15 minutes until the fruit is soft and collapses into a purée. Remove from the heat and leave to cool. Refrigerate until needed.

    Video

    Healthy Rhubarb Compote Recipe and a French trick to bring out Rhubarb's flavour.

    Notes

    How to Keep: Refrigerate and keep in the fridge in sealed jam jars for up to 10 days.  Compote also freezes so well - perfect for a dose of summer fruit in the winter months.
    How to Use: Delicious served on top of homemade maple syrup granola for a healthy vegan breakfast or spooned over vanilla ice cream for dessert.  
    Berry Compote: This recipe is also delicious made with half rhubarb, half strawberries - or a mix of soft summer berries. Again, the ratio is a quarter of sugar to fruit.
    Spicy Compote: Don't want the hibiscus/red fruit tea? Add candied ginger to make a slightly spicy compote - the combination is fabulous.

    A ginger version of this rhubarb hibiscus compote recipe was first published on 27 April 2016. This post is now completely updated with an accompanying video.

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

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    1. Sandra Caroff

      May 24, 2022 at 11:41 am

      5 stars
      Delicious. My new favourite recipe.
      Merci JILL XX

      Reply
      • Jill Colonna

        May 27, 2022 at 9:08 pm

        So happy you like this, Sandra. Have a delicious weekend x

        Reply
    2. Christina Conte

      June 28, 2020 at 10:52 pm

      5 stars
      So happy you shared this and absolutely LOVE the video, as usual! Brilliant tips with the way you color the green rhubarb and flavor it so subtly!

      Reply
      • Jill Colonna

        June 28, 2020 at 11:03 pm

        Thanks so much, Christina - and loved your comment on YouTube! As a fellow rhubarb fan, I appreciate your kind words. Realise not everyone has access to rhubarb but the good news is that the recipe works with any summer fruits using the same principle x

        Reply
    3. Millicent

      November 07, 2017 at 4:24 pm

      5 stars
      We’re gingerly cultured and French rhubarb lovers… What a good combi to satisfy our mouths and souls!!! Merci Jill.

      Reply
      • Jill Colonna

        November 07, 2017 at 5:44 pm

        Gingerly cultured - love it, Millicent!

        Reply
    4. June

      May 02, 2016 at 8:41 pm

      5 stars
      We have granola from your recipe every morning Jill. Never thought of adding rhubarb compote though so thank you for the idea. We are now growing rhubarb in the garden!

      Reply
    5. Julie

      April 29, 2016 at 2:29 pm

      5 stars
      Coming back from my Duke of Edinburgh Silver Award and having this on a warm financier cake is what heaven tastes like…. Mum points: +10000000000000000

      Reply
      • Jill Colonna

        April 29, 2016 at 10:34 am

        Thank you, darling! The best part for me was watching you enjoy it so much. Makes everything worthwhile – does you good to appreciate the home comforts now and again!

        Reply
    6. Liz

      April 28, 2016 at 6:01 pm

      5 stars
      I’d love this delectable compote on top of my morning yogurt. Now I need to peek at my garden to see if the rhubarb is ready for harvest soon!

      Reply
      • Jill Colonna

        April 28, 2016 at 10:17 pm

        Lucky you to have rhubarb growing in your garden, Liz. Let’s hope it’s more on the pink side but if not, it can still be pink!

        Reply
    7. Biencuitglutenfree

      April 28, 2016 at 5:32 pm

      5 stars
      Lovely idea Jill – I saw karkadé in the pharmacie in St Germain just the other day!

      Reply
      • Jill Colonna

        April 28, 2016 at 10:16 pm

        Really Lisa? That’s great. At the pharmacie? Good sign then - it’s healthy too!

        Reply
    8. Susan

      April 28, 2016 at 2:35 pm

      I love ginger. I love rhubarb. I hate rooibos tea.

      Reply
      • Jill Colonna

        April 28, 2016 at 3:20 pm

        Well this compote is perfect for you Susan – not a bit of rooibos in sight

        Reply
    9. Eva

      April 27, 2016 at 5:55 pm

      5 stars
      Looks delish Jill. Thanks for sharing

      Reply
      • Jill Colonna

        April 27, 2016 at 6:26 pm

        Thanks Eva. Compote isn’t exactly the most photogenic of foods but it’s so good. I’ve just made another batch – perhaps I should have stated double quantities!

        Reply

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    Welcome

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

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