Rhubarb Compote

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Rhubarb Compote

If you have fresh rhubarb, it can be challenging to know what to do with it since it’s not particularly appealing to eat raw. One simple and delicious way to enjoy it is to make a compote. Taking some time to reveal the refreshing, tart and rosy flavours of rhubarb is definitely worthwhile—it’s bursting with springtime flavour!

Dollop onto yogurt, ice cream, pancakes, or just eat it with a spoon. It's common to combine strawberries with rhubarb for added sweetness, but this recipe is straight-up rhubarb with a hit of ginger to let that tartness shine. 😝

 

Ingredients:

7 cups chopped rhubarb (about 2 pounds)

1 cup honey

1 teaspoon grated ginger root

1/4 teaspoon ground cardamom (optional)

A pinch of sea salt


Directions:

  • Clean rhubarb stalks and trim ends. If stalks are large, slice in half lengthwise.

  • Chop rhubarb into ½ inch pieces

  • Add rhubarb, honey, ginger, cardamom and salt to a large saucepan and turn heat to medium-high.

  • Cook, stirring often, until mixture comes to a simmer. 

  • Reduce heat to low, cover and cook for about 10 - 15 minutes, removing lid often to stir.

  • When rhubarb is soft and broken down, turn off heat.

  • Allow to cool completely then store in sterilized jars in the refrigerator for up to 2 weeks. 

Note: Discard any rhubarb leaves—they are poisonous!