Rhubarb compote - or stewed rhubarb as it's often called in Britain - is one of the easiest ways to enjoy rhubarb. This French-style version uses much less sugar, no added water, and an optional hibiscus trick for extra flavour and natural colour.
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! - Christina
Why This Rhubarb Compote Works
This rhubarb compote recipe keeps things simple and lets the fruit do the work.
- Uses only a quarter sugar-to-fruit ratio, so it's much lower in sugar than jam
- Gently cooks in its own natural syrup for better flavour
- Optional hibiscus adds natural colour and a subtle fruity flavour
- Freezes beautifully for later
- Works from breakfast through to dessert - spooned over yoghurt, granola, rice pudding or simply eaten chilled by the spoonful
Whether you call it rhubarb compote or stewed rhubarb, it's one of those easy recipes I make every spring.
What is Rhubarb Compote?
Rhubarb compote is simply stewed rhubarb by another name. In France we tend to use the word compote, while in Britain stewed rhubarb is more common.
Unlike jam, it uses much less sugar and keeps a softer texture that's somewhere between a rhubarb sauce and a purée.
I love how versatile it is. I often keep a jar in the fridge ready for breakfast, puddings or a quick spoonful when nobody's looking.
How to Make Rhubarb Compote
Rhubarb naturally contains a surprising amount of water, so unlike many fruit recipes there's no need to add any extra liquid.
First leave the chopped rhubarb to rest with sugar for a couple of hours. This creates a natural syrup that gently brings out the flavour.
Growing up in Scotland, I remember rhubarb appearing in crumbles and puddings with ginger - usually from neighbours with far more rhubarb than they knew what to do with. Here in France, however, I often find greener rhubarb in the markets, so I started using a simple hibiscus trick to add colour naturally.
Reduce the syrup slightly, then gently cook the fruit until soft and spoonable.
The Hibiscus Trick for Better Colour and Flavour
If your rhubarb is green rather than pink, infuse the syrup with dried hibiscus flowers (Carcadet) or a hibiscus teabag.
It naturally deepens the colour and adds a subtle berry flavour without adding more sugar.
Teas with rosehip, berries or floral notes also work beautifully.
Green or Red Rhubarb?
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 always get excited during rhubarb season because it reminds me of Scotland and all the lovely pink forced rhubarb we grew up with, especially in comforting fruit crumbles with a cheeky hint of stem ginger.
Here in France, however, I often find greener rhubarb in the markets - many of which come from Germany before the season really kicks off. That's exactly why I started experimenting with hibiscus.
Should You Peel Rhubarb Before Stewing?
There's no need to peel rhubarb before stewing or making compote. If the stalks are thin and tender, simply chop and use as they are.
Only remove thicker stringy fibres if the stalks feel particularly tough.
How to Serve Rhubarb Compote
Rhubarb compote is delicious served chilled and works from breakfast, teatime, through to dessert. If you prefer a smoother sauce, blitz it in a blender.
- Spooned over yoghurt, homemade granola, ice cream or rhubarb sorbet
- Served with French rice pudding (riz au lait) - make a brûlée version of them too
- With vegan almond rice puddings
- Alongside cakes: gluten-free lemon cake, Semolina Cake or financiers
- Served simply on its own
- Served as a base for mini rhubarb crumbles with white chocolate and rose mousse.
Rhubarb and Strawberry Variation
Rhubarb and strawberries are a natural match. Simply replace half the rhubarb with strawberries for an easy rhubarb and strawberry compote.
The strawberries soften rhubarb's sharpness naturally, so you often need less sugar too. In summer I also use raspberries or mixed berries for variation.
How Long Does Rhubarb Compote Last?
This compote keeps well in the fridge, sealed in jam jars and lasts for up to 10 days.
It freezes beautifully too; perfect for pulling out a little taste of spring in the middle of winter.
Rhubarb compote can be a healthier dessert option because rhubarb is naturally low in calories and this recipe uses much less sugar than traditional versions.
Yes, although rhubarb benefits from some sweetness to balance its tart flavour.
Yes. Honey works well in rhubarb recipes and adds a gentle floral flavour. Since honey tastes sweeter than sugar, you can often use less.
I also use rhubarb with honey and ginger in a lighter Greek yoghurt dessert, which creates a naturally sweeter flavour combination. Recipe coming shortly - sign up to my free weekly newsletter to hear about it first.
Rhubarb Compote Recipe
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
Notes
First published 27 April 2016 as a ginger variation, this recipe has since been completely updated with new photos and a step-by-step video.
Annika
The sheer joy written into this method/recipe helped me stop searching and get cooking on this compote. The addition of steeping hibiscus tea is inspired. I used Smith’s Tea Big Hibiscus, which includes ginger, elderflower and rose. Served with yogurt, it’s summer in a breakfast bowl! Thank you!!
Jill Colonna
Hi Annika,
Thank you so much for your lovely words. I'm so happy you like this recipe as much as we do. I've got a few cheeky jars of this in the freezer and it's such a treat in the winter!
Sandra Caroff
Delicious. My new favourite recipe.
Merci JILL XX
Jill Colonna
So happy you like this, Sandra. Have a delicious weekend x
Christina Conte
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!
Jill Colonna
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
Millicent
We’re gingerly cultured and French rhubarb lovers… What a good combi to satisfy our mouths and souls!!! Merci Jill.
Jill Colonna
Gingerly cultured - love it, Millicent!
June
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!
Julie
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
Jill Colonna
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!
Liz
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!
Jill Colonna
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!
Biencuitglutenfree
Lovely idea Jill – I saw karkadé in the pharmacie in St Germain just the other day!
Jill Colonna
Really Lisa? That’s great. At the pharmacie? Good sign then - it’s healthy too!
Susan
I love ginger. I love rhubarb. I hate rooibos tea.
Jill Colonna
Well this compote is perfect for you Susan – not a bit of rooibos in sight
Eva
Looks delish Jill. Thanks for sharing
Jill Colonna
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!