• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Spring
  • About
  • Subscribe

My Chef's Apron logo

menu icon
go to homepage
  • Recipes
  • Spring
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Spring
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Jams and Spreads

    Published: Jun 24, 2020 · Modified: May 8, 2023 by Mariska Ramondino · This post may contain affiliate links

    Simple Rhubarb Compote Recipe (+ 3 Easy Variations)

    Jump to Recipe Print Recipe
    Two pics one featuring Rhubarb apple-compote and the other rhubarb-apricots compote.
    Two pics one featuring Rhubarb apple-compote and the other rhubarb-apricots compote.

    Rhubarb compote is one of the most versatile stewed sauces you can easily make at home.

    With its tantalizing sweet-tart flavor, it's delicious as a standalone treat, yet also perfect for jazzing up simple desserts or complementing various sweet and savory dishes.

    I'll share my go-to recipe and three variations incorporating fresh fruit, herbs, and spices.

    Jars filled with rhubarb compote.

    I grew up with rhubarb compote regularly showing up on our kitchen table during rhubarb season.

    It is one of my favorite healthy side dishes, and I use it on pretty much anything. 

    Enjoy as a light dessert or mixed with Greek yogurt or on top of homemade drop biscuits for breakfast.

    Or pair it with heartier fish or meat dishes like these easy beef short ribs, instant pot beef stew, or cast-iron roast chicken. 

    It's that versatile. Let's make it!

    Jump to:
    • Why You'll Love This Compote Recipe
    • Ingredients & Notes
    • Add-ons
    • How to Make Stewed Rhubarb Sauce Step-by-Step Instructions
    • Expert Tips
    • Flavor Variations
    • Add Some Complexity
    • How to use Rhubarb Compote
    • Recipe FAQs
    • Recommended
    • 📖 Recipe

    Why You'll Love This Compote Recipe

    • Simple: It's a great recipe with fresh or frozen rhubarb.
    • Easy & quick: This stewed rhubarb sauce comes together over the stove with little effort.
    • Healthy: You can make it with maple syrup, coconut sugar, less sugar content, or without sugar (Vegan, Paleo, and Keto-friendly options).
    • Adjustable: Add a fruit flavor like fresh strawberries, apples, pears, or apricots, fresh herbs, or spices to switch things up.

    Ingredients & Notes

    See the recipe card for full information on ingredients and quantities.

    Fresh rhubarb, butter, grapefruit juice, and coconut sugar displayed on a table.

    Rhubarb: You can use fresh rhubarb or frozen. No need to thaw the vegetable. It may take a few extra minutes to come to a boil, but it will have the same soft texture as fresh rhubarb.

    Butter: It adds a delicious richness and a lovely glossy softness to the rhubarb compote. Use coconut butter if you wish to keep it dairy-free and vegan.

    Grapefruit Juice: To make stewed rhubarb sauce, you need liquid. Grapefruit juice is my top choice for its acidic flavor that complements rhubarb, but orange juice also works as an alternative.

    Sweetener of choice: To balance the tart flavors of rhubarb, add a small amount of sweetener based on taste. Natural sweeteners like maple syrup, coconut sugar, brown sugar, Stevia powder, or Monkfruit sweetener (sugar-free) are great options.

    Add-ons

    Pairing rhubarb with different fruits and herbs creates unique flavors.

    Consider fresh strawberries, apples, pears, apricots, mint, rosemary, or warm cloves as great pairing options to make a delicious rhubarb fruit sauce (see recipes in the recipe card).

    How to Make Stewed Rhubarb Sauce Step-by-Step Instructions

    See the full recipe with measurements in the recipe card.

    The following steps outline how to prepare a simple rhubarb compote without additional fruits or herbs. More variations can be found in the recipe card.

    Fresh chopped rhubarb in a stainless steel bowl.

    Step 1: Peel and chop rhubarb into small pieces.

    Fresh chopped rhubarb, grapefruit juice and coconut sugar in a large pot.

    Step 2: Melt butter in a medium saucepan. Add rhubarb, sweetener of choice, and grapefruit juice. 

    Half-way stewed rhubarb compote in a pot.

    Step 3: Let it come to a boil over medium-high heat. Then reduce heat to maintain a steady simmer for a few minutes allowing the rhubarb to break down.

    Stewed rhubarb sauce in a pan.

    Step 4: Then, maintain a gentle simmer over low heat until the rhubarb has almost broken down completely.

    Expert Tips

    • Using fresh rhubarb stalks? Cut off their thick ends and always discard their leaves—only the stalks are edible.
    • If the skin is tough, peel it off using a sharp paring knife—I always do. Simply slip the knife under the skin at the end of a rhubarb stalk and pull it off in strings.
    • Adding herbs or spices? Bring the rhubarb mixture to a boil before adding them.
    • If you like a more chunky compote texture, reduce the simmer time to only 10 to 15 minutes or until you get the desired consistency.
    • Adjust the sweetness as needed. Start with a small amount and increase it gradually until it reaches your desired level of sweetness. You might prefer a less sweet compote.

    Flavor Variations

    Here are a few lovely suggestions to make it more of a fruit compote recipe. 

    • Combine with strawberries. They are a great flavor match. Add torn mint or chocolate mint to the strawberry rhubarb sauce for more complexity.
    • Combine with apples. Pair rhubarb with sweet apples for an aromatic rhubarb apple sauce. It's a beautiful classic blend on its own, or pair it with warm cloves. The apples are naturally sweet and might need less maple syrup.
    • Combine with pears: The sweet and vinous character of pears complements rhubarb's tartness, while cloves and maple syrup add warmth and richness.
    • Combine with sweet apricots. They have floral notes with a silky, almost creamy texture that goes well with Rhubarb and Rosemary.
    Small mason jars filled with rhubarb strawberry sauce.
    Rhubarb Strawberry Sauce.
    Small glass jars filled with rhubarb-apricots compote and garnished with fresh rosemary.
    Rhubarb Apricot Sauce.
    A wooden spoon resting on top of a thick compote in a pot.
    Rhubarb Pear Sauce.

    Note: Spices such as cloves and fresh herbs like Rosemary or mint subtly enhance the flavors of rhubarb. And each chosen fruit adds its unique qualities to rhubarb compote. 

    Add Some Complexity

    • Add a touch of warm brandy, rum, or semi-sweet wine to the Rhubarb Pears sauce. It's a delicious way to add a lovely complex flavor.
    • Or try a liqueur such as Cointreau for the Rhubarb Apricots sauce.

    How to use Rhubarb Compote

    Here are a few of my favorite suggestions:

    • Spoon some over buttered toast or overnight oats.
    • Serve with Oat Flour Pancakes, Healthy Waffles, or Orange Loaf Cake.
    • Top it over vanilla ice cream or nice cream.
    • Swirl over chia seed pudding or yogurt, topped with homemade granola.
    • Serve rhubarb compote as a side on breakfast and brunch tables.
    • Add it as a table spread with cheese and crackers or as part of a grazing board.
    • Mash into cooked or baked potatoes and veggies. My favorite!
    • Layer it on desserts like this baked chocolate cake or no-bake cheesecake.
    • Its sweet and tarty flavors pair well with savory dishes like Turkey Burgers on The Stove, juicy beef burgers, or Bison Meatballs. 
    A glass filled with yogurt and layers of rhubarb compote and chocolate sprinkles on top.
    Compote layered in yogurt and topped with nuts and shaved chocolate.

    Recipe FAQs

    I received a lot of questions about Rhubarb Compote, and I've answered them all here.

    What is a compote?

    Compote is a sauce mostly made with a simple fruit(s), either fresh (or frozen), cooked briefly in some juice on the stove until it obtains a thicker or spreadable texture.

    Herbs, spices, and sweeteners can be added to enhance the fruit or vegetable flavors.

    Unlike jam, compote has a soft, slightly runny texture and is not intended for canning.

    It's one of those recipes you make whenever you feel like having some on hand, and you know you will consume it in a fairly short amount of time.

    When is rhubarb in season?

    Mid-spring or early summer is the prime season to see these fleshy, reddish stalks in local grocery stores or a local farmers market.

    That's when field-grown rhubarb hits the market.

    Sometimes I am lucky enough to find Greenhouse-grown Rhubarb anywhere from late winter to early spring, but I think it heavenly depends on your location.

    What does rhubarb taste like?

    The watery, crispy vegetable stalks have a strong tart taste and are very stringy.

    Its flavor is heavenly when balanced with the right amount of sweetness.

    As a kid, we used to get plenty of fresh rhubarb from our neighbors' gardens.
    I remember peeling the stalks with our hands and immediately dipping them lightly into a pot of brown sugar or honey—highly recommended.

    Should you peel rhubarb stalks before cooking?

    Although you don't have to, I always lightly peel them and remove the tougher strings before using them to make the compote.Peeled raw rhubarb stalks arranged next to its own peel.

    How long can you keep rhubarb compote?

    Although it is meant to be consumed relatively soon after making it, it will keep up to two weeks in the fridge.

    Can I freeze rhubarb compote?

    Yes, you can.

    You can make a big batch and then freeze it in smaller portions to enjoy long after the rhubarb season is over (up to 6 months).

    How to store rhubarb compote?

    I like to store them in jars with a lid or airtight container, leaving half an inch of headspace—use freezer jars if you plan to freeze them.

    Allow the compote to cool first and settle into the jar before screwing on the lid or closing the container.

    Then refrigerate.

    Can you sweeten rhubarb sauce without sugar?


    Yes. Add sweet fresh fruits and grapefruit or orange juice to add natural sweetness.

    A tad of Monkfruit sweetener or Stevia also does a good job of getting the bitterness out of rhubarb.

    Recommended

    • A black bowl containing mandarin orange cranberry sauce.
      Mandarin Orange Cranberry Sauce Recipe
    • A wooden board topped with Italian dips, freshly cut veggies, fruits, cheeses, crackers, and spreads.
      Mediterranean Platter (with 7 easy recipes)
    • A small spoon lifting creamy chocolate nut butter out of a jar and next to another jar with coconut butter.
      2 amazing healthy flavored nut butter recipes (low carb)
    • Rosemary Drop biscuits in a cast-iron skillet.
      Easy Gluten-Free Drop Biscuits (& Dairy-Free Too)

    📖 Recipe

    Jars filled with rhubarb compote.

    Simple Rhubarb Compote Recipe (+ 3 Easy Variations)

    Mariska Ramondino
    Incredibly delicious and easy-to-make rhubarb stewed recipes that can complement any breakfast or grazing table, yummy desserts like chia seed pudding or yogurt parfaits, even savory meat dishes, or add them to sweeten your baking.
    5 from 9 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Jams and Spreads
    Cuisine International
    Servings 4 cups (about 1 liter)

    Ingredients
     

    Rhubarb Sauce

    • 3 tablespoons real butter or coconut butter/oil to keep it dairy-free
    • 2 pounds unpeeled rhubarb (920 grams) (or about 810 grams peeled and cubed rhubarb)
    • 1 cup fresh grapefruit juice (about ¼ liter) juice of two large grapefruits—see note
    • ½ cup Maple syrup (170 ml) See note below on sweetener for more options

    Rhubarb Compote (with apple or pears)

    • 3 tablespoons real butter or coconut butter/oil to keep it dairy-free
    • 1 ½ pounds unpeeled rhubarb*
    • 2 large yellow apples or ripe pears coarsely chopped
    • ½ cup maple syrup (170 ml) See note below on sweeteners for more options
    • 1 cup of water (236 ml)
    • ¾ teaspoon ground cloves or go up to 1 teaspoon based on taste.

    Rhubarb-Apricots Compote

    • 3 tablespoons real butter or coconut butter/oil to keep it dairy-free
    • 1 ½ pounds unpeeled rhubarb*
    • ¾ pound fresh apricots (340 grams) about three to four large apricots or about 2 to 2 ¼ cups of sliced apricots
    • ½ cup Maple syrup (170 ml) See note below on sweeteners for more options
    • 1 cup of water (236 ml)
    • 2 sprigs fresh rosemary chopped

    Rhubarb-Strawberry Sauce (compote)

    • 3 tablespoons real butter or coconut butter/oil to keep it dairy-free
    • 1 ½ pounds unpeeled rhubarb*
    • 3 cups chopped fresh strawberries (about 13 strawberries) 400 grams
    • ½ cup Maple syrup (170 ml) See note below on sweeteners for more options
    • 1 cup of water (236 ml)
    • 1 tablespoon freshly chopped mint go up to 2 tablespoons if you like a stronger mint flavor

    Instructions
     

    Base Directions (FOR ALL):

    • In a large pot, melt the butter over medium heat.
    • Add the rhubarb and chosen fruits (apples, pears, apricots, or strawberries) and coat with your choice of sweetener (maple syrup, coconut sugar, Stevia, or Monkfruit sweetener).
    • Stir in the water or grapefruit juice.
    • Change the heat to medium-high, cover the pan, and let the rhubarb mixture come to a boil.
    • As soon as the liquid has come to a boil, stir in the herb ingredient, if using (cloves for apples or pears; rosemary for apricots, mint for strawberries)
    • Then reduce the heat to maintain a steady simmer.
    • Cook for about 5 minutes to allow the fruits to break down, stirring occasionally. While stirring, break down the bigger pieces of fruit with a wooden spoon.
    • Taste and add more sweetener if you prefer a sweeter rhubarb compote.
    • Then reduce the heat to low and simmer gently for about 25 to 30 minutes, pot half-covered, or until the rhubarb and other chosen fruits have nearly broken down. Stir occasionally.
    • Enjoy immediately or allow to cool slightly before storing the compote in tightly sealed jars.
    • Refrigerate for up to two weeks.

    Notes

    *Rhubarb: Use about 4 to 5 large stalks to yield 5 cups of lightly peeled and coarsely chopped fresh or frozen rhubarb (or about 610 grams).
    Helpful Tips:
    • Use sweetener of choice: use either ½ cup maple syrup, ½ cup coconut or brown sugar, ¼ cup Monkfruit sweetener, or 1 teaspoon Stevia. Adjust to taste by using more or less, if preferred. Always start with a small amount and work up to the suggested amount in the recipes. You might like a less sweet compote, and adding extra sweetener at the end is so easy.
    • If you like a more chunky compote texture, reduce the simmer time to only 10 to 15 minutes or until you get the desired consistency.
    • For a thicker consistency, use less water or liquid.
    • Add a touch of warm brandy, rum, or semi-sweet wine to the Rhubarb-Pears combo or a liqueur such as Cointreau to the Rhubarb-Apricots for more complex flavors.
    • Add a chocolate mint instead of spear mint to the rhubarb-strawberry sauce for a touch of natural chocolate flavors.
    • Note on grapefruit juice: try 1 cup of fresh lemon juice instead, but you might have to add more sweetener to offset the sourness.
    • The nutrition calculation is for Rhubarb Sauce only without the added fruits, herbs, or spices. Included are butter and maple syrup.

    Add your own private notes

    Click here to add your own private notes.

    Whenever you come back to this recipe, you’ll be able to see your notes.

    Nutrition (% Daily value)

    Serving: 1cupCalories: 175kcal (9%)Carbohydrates: 22.7g (8%)Protein: 2.5g (5%)Fat: 9.2g (14%)Trans Fat: 0.3gCholesterol: 23mg (8%)Sodium: 65mg (3%)Potassium: 764mg (22%)Fiber: 4.1g (17%)Sugar: 8.8g (10%)Calcium: 205mg (21%)Iron: 1mg (6%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

    Tried this recipe? PIN it for laterMention @mychefsapron or tag #mychefsapron!
    « Cantaloupe-Ginger Smoothie
    Marinated Chicken Wings »

    Reader Interactions

    Comments

    1. Carol says

      April 02, 2023 at 2:18 pm

      5 stars
      Made the stewed rhubarb (rhubarb compote for my French husband) with apples and my husband, who grew up savoring compote, really enjoyed it. Thank you!

      Reply
      • Mariska Ramondino says

        April 03, 2023 at 2:11 pm

        Thank you, Carol! This makes me happy, and thank you for the star rating. It's so appreciated,

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    “Cooking may be as much a means of self-expression as any of the arts.”

    –Fannie Farmer

    A beautiful lady turning her head smilingly.

    Hi, I'm Mariska—I love to explore food & all things nourishing in and outside the kitchen. Let's cook more at home, veggie-rich & eat intuitively!

    Read More →

    Precision Nutrition Coach Badge

    Spring

    • A large wooden bowl filled with fresh and creamy mango avocado salad, onions, cilantro, sunflower seeds and red bell peppers.
      The Best Mango Avocado Salad (Healthy & Nourishing)
    • A small bowl filled with avocado quinoa salad and a creamy lemon dressing on the side.
      Avocado Quinoa Salad with Creamy Lemon Dressing
    • Two black bowls filled with green pea soup, topped with fresh Parsley leaves next to two wooden spoons and more fresh Parsley.
      Protein-rich Green Pea Soup (Vegetarian)
    • Two bowls of asparagus soup topped with avocado, half of a cooked egg and head of an asparagus.
      Healthy Creamy Asparagus Soup (no cream)
    • Jars filled with rhubarb compote.
      Simple Rhubarb Compote Recipe (+ 3 Easy Variations)
    • A piece lifted and taken out of a large ricotta pie.
      Honey Ricotta Pie (no-roll gluten-free pie crust)

    Most popular


    • A large pot containing an Italian red sauce with beef meatballs.
      Tender Italian Meatballs in Tomato Sauce
    • A plate neatly filled with baked chicken wings and garnished with celery and parsley.
      Marinated Chicken Wings
    • A large pot containing a whole raw chicken covered with water, next to fresh chopped vegetables like celery, leek, carrots, onions, and a pot of salt.
      Fall-off-the-bone poached whole chicken (meal prep)
    • A close-up of a small bowl with prepared Lupini beans displayed on a charcuterie board.
      How to cook and prepare Lupini Beans
    • Two jars filled with chia pudding, infused with a kiwi sauce, topped with coconut shreds, and slices of fresh kiwi.
      How to make Chia Seed Pudding (plus 5 flavors)
    • An opened cooked platano filled with eggs and seeds next to a green fruit salad.
      Healthy Plantain Breakfast

    “Cooking can cure almost anything.”

    –Michelle Dockery

    Footer

    ^ back to top

    Newsletter: Sign-up for emails and updates

    About Me & Contact * Privacy Policy * Disclaimer * Terms & Conditions * Disclosure * Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 MYCHEFSAPRON BY LIFEFUELER CONSULTING LLC—All rights reserved.