This rhubarb compote is a simple, lightly sweetened fruit sauce that comes together in about 15 minutes. This recipe calls for just four ingredients, doesn’t contain pectin or cornstarch, and you can sweeten it with sugar or maple syrup.
It’s soft, spoonable, and slightly tart, making it perfect for layering into desserts or serving over yogurt, oatmeal, or ice cream.
It’s especially useful in spring when rhubarb is in season and you want something quick that doesn’t require baking. You can make it ahead of time and keep it chilled until you’re ready to use it. But it also works with frozen rhubarb!
I’m using this in an upcoming rhubarb fool, but it’s just as good on its own or paired with something creamy.
If you’re looking for something thicker and more spreadable, take a look at these Rhubarb Preserves or Strawberry Rhubarb Preserves. Preserves are cooked longer and have a jam-like consistency, while this compote is softer and more spoonable.
If you want something baked, these Rhubarb Bars are another great way to use rhubarb.
- Quick to make – ready in about 15-20 minutes on the stovetop.
- Make-ahead friendly – needs time to chill anyway.
- Versatile – works in desserts or as a topping.
- Freezer-friendly – great for saving extra rhubarb.
- Simple ingredients – nothing complicated.
Ingredients
These are just some notes on selected ingredients. Scroll down for the full recipe.
- Rhubarb – if you want a pretty pink color, you have to use fresh. I’ve also tested this compote with frozen rhubarb, and the color is more beige with pink in it. Not nearly as appetizing, but just as tasty.
- Sugar or maple syrup – you can adjust slightly depending on how tart your rhubarb is.
- Lemon juice + zest – adds brightness and keeps the flavor from tasting flat, but you can omit it if you need to.
If you’re looking for a similar idea with a different fruit, this Raspberry Compote follows the same concept but with a softer, sweeter berry.
How to Make It
Combine the chopped rhubarb, sugar, lemon juice, lemon zest, and salt in a medium saucepan. Set it over medium heat and cook, stirring occasionally.
Some rhubarb releases juice quickly, while other batches take a bit longer. If it looks dry or starts sticking, add 1–2 tablespoons of water to prevent burning.
Once the mixture starts bubbling, reduce the heat to medium-low and let it simmer for about 8–15 minutes. The rhubarb should soften and break down, but the mixture shouldn’t be thick like jam.
If it thickens too much before the rhubarb is fully tender, add a little more water and continue cooking. It will thicken further as it cools.
Let the compote cool to room temperature, about 1 hour, then refrigerate until fully chilled, about 2–3 hours.
- Cut the rhubarb evenly – this helps it cook at the same rate.
- Add water only if needed – some rhubarb releases enough liquid on its own.
- Don’t overcook – you want it soft and not reduced into a thick jam.
- Expect it to thicken as it cools – it will set up more in the fridge.
- Taste and adjust – you can add a little more sugar or lemon after cooking.
How to Make Ahead, Store and Freeze
Once cooled, store it in the refrigerator for up to 5 days.
It also freezes well. Transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
What To Use It On
- Yogurt bowls – swirl a few spoonfuls into yogurt bowls with granola and fresh fruit.
- Pancakes – drizzle it over pancakes instead of syrup.
- Overnight oats – stir it into overnight oats (the morning of serving!) to naturally sweeten each bite.
- Cheesecake – serve it as a fruit topping for cheesecake.
- Ice cream – spoon it warm over French vanilla ice cream or if you’re dairy-free, this vegan paleo vanilla ice cream is seriously SO good.
- Toast and biscuits – use it as a fresh spread on toast (this sourdough is great!) or biscuits.
- Chia pudding – layer it with chia seed oatmeal or pudding for a vibrant, fruity snack.
Rhubarb Compote
Servings 14
This rhubarb compote is quick to make and perfect for desserts, yogurt, or oatmeal. Lightly sweetened with sugar or maple syrup and only 4 ingredients.
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Combine all ingredients in a medium saucepan.
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Cook over medium heat, stirring occasionally. If you need to, you can add 1-2 tablespoons of water to prevent it from burning (some rhubarb takes longer to release its juices).
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Once it starts bubbling, reduce to medium-low.
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Simmer for about 8–15 minutes, until the rhubarb softens and breaks down. It shouldn’t be syrupy, but not quite as thick as jam. If your rhubarb still isn’t tender and it’s getting too thick, add a little more water. It will thicken more as it cools.
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You can use it warm or let it cool until room temperature, about an hour, and then refrigerate for another 1-2 hours until cold if using in a dessert. Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
- If using frozen rhubarb, do not thaw before using. Add it straight to the saucepan while frozen, otherwise it will release too much liquid and throw off the consistency. Expect it to be closer to the longer end of the cooking time. Frozen rhubarb releases more juice as it cooks, so you’re less likely to need to add water (and may not need any at all), but you may want to turn down the heat at the beginning and cover it. Also keep in mind that the color will be more beige with a little pink rather than a pretty pink!
- If you’re paleo, make sure to use maple syrup and not granulated sugar.
- This recipe yields 468 grams or 1.83 cups.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Info calculated based on 2-tablespoon (32-gram) servings.
Serving: 2 tablespoonsCalories: 34.6kcalCarbohydrates: 8.7gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 1.4mgPotassium: 94.8mgFiber: 0.6gSugar: 7.5gVitamin A: 33.2IUVitamin C: 3.2mgCalcium: 28.2mgIron: 0.1mgNet Carbs: 8
