Easy Rhubarb Compote Recipes

You will love these easy-to-make fresh rhubarb compote recipes. They can complement any breakfast, table spread, or festive brunch table. I even use it to sweeten chia puddings, yogurt parfaits, or homemade biscuits. And yes, kids will love it when mixed with mashed potatoes. Plus, I share two of my favorite compote flavors! Let's dig in!

I grew up with compote, regularly showing up on our kitchen table. As a kid, it was one of my favorite side dishes to make a vegetable mash (or Stoemp) with green cabbage or kale taste good—my mom is a genius.

You can transform any fruit into a sweet compote over the stove and with little effort. There is no fancy equipment or canning involved, and it will keep up to two weeks in the refrigerator to pair it with...well, just about anything that can use some fruity flavors.

And although maybe, as a topping on toast, pancakes, ice cream, or yogurt comes first to mind, compote truly shines—in my humble opinion—when paired with heartier flavors complementing meat dishes or cheese spreads, especially when you use a more tarty fruit like rhubarb as the main ingredient. It's that versatile.

I am sharing two recipes that I occasionally enjoyed when growing up and still do. Rhubarb alone or paired with apples, pears, or apricots are one of my favorite fruits to transform into a condiment with the help of a few herbs or spices.

Nothing fancy, but so good!

What is a compote? If you are less familiar with it, 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. The fruit flavors can be elevated by complimenting herbs, spices, and a sweetener of choice.

Compote vs. jam? Compote's texture is soft and slightly runnier than jam. It's also not meant to be canned. It's one of those recipes that you make easily whenever you feel like having some on hand and you know you are going to consume it in a fairly short amount of time.

Although optional, I always start melting a bit of coconut (if you wish to keep it dairy-free) or real butter before stirring in the ingredients. It adds richness and a lovely glossy softness to the compote.

And with a vegetable such as rhubarb, you need a small amount of a sweetener (based on taste) to balance the tarty flavors. I usually add some maple syrup or Stevia to sweeten the compote naturally.

Start with Rhubarb

When is rhubarb in season? It is not very often that I find fresh Rhubarb in stores. At least not where I live. But mid-spring and early summer is the prime season to see these fleshy reddish stalks in local grocery stores. 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. So when I see the fresh stalks sold by the pound, I immediately take advantage of them and enjoy them while I can.

Depending on where you live, you can also find them at farmer's markets. I usually get them from Whole Foods. They always have fresh Rhubarb stalks when in season.

You can also use frozen Rhubarb. There is no need to defrost the vegetable. Your mixture might take a few extra minutes to come to a boil, but it works just as well and it should have the same soft texture once warm as with fresh Rhubarb stalks.

What does Rhubarb taste like

The watery, crispy stalks have a strong tart taste and are very stringy. But their flavor pairs heavenly when balanced with the right amount of sweetness.

As a kid—I grew up in Belgium—we used to get plenty of fresh Rhubarb from our neighbors' garden. I remember peeling the stalks with our hands and immediately dipping them lightly into a pot of brown sugar or honey—highly recommended!

Let's make Rhubarb compote (refined-sugar-free)

There are two wonderful recipes you can choose from:

• I have a beautiful and classic blend of Rhubarb, pears or apples, cloves, and maple syrup.
• And a lovely combination of Rhubarb, with sweet apricots, sprigs of fresh Rosemary, and Stevia Powder or maple syrup.

Spices such as cloves and fresh herbs like Rosemary subtly enhances the flavors of Rhubarb. And each chosen fruit adds its unique qualities to the compote. 

Rhubarb-Pears-Cloves

This classic combo and its heavenly smells will remind you a bit of the Christmas season. The sweet and vinous character of pears pairs well with Rhubarb and milds down the tartiness of this vegetable.

A touch of cloves adds warmth and richness, and it goes exceptionally well with a wooden caramel-like sweetener like maple syrup. The result is an aromatic compote that is slightly sweet with a rich and almost buttery flavor—mouthwatering good!

Note: Instead op pears, try Golden Delicious apples. They are naturally sweeter and hardier than their relative the pear and might require less maple syrup.

Rhubarb-Apricots-Rosemary

Apricots are another fruit that pairs well with Rhubarb and less explored than the strawberry-Rhubarb combo. Although its flavor is a more natural balance between sweet and sour, they have floral notes with a silky, almost creamy texture that goes well with Rhubarb and Rosemary.

This lightly sweet blend works perfectly as a topping for desserts or complimenting an appetizer or brunch table. It is just another one of my favorites that I think you will love too.

Great ways to use Rhubarb Compote

Don't know what to do with rhubarb compote? I use it on pretty much anything. Well almost. It is delicious served by itself as a light dessert after dinner or as a snack. But here are a few of my favorite suggestions:

• Spoon some over toast or a piece of dark farmer's bread with your favorite nut butter, and yes, it even goes well with oatmeal.
• We love it on pancakes, waffles, or butter bread too;
• Top it over vanilla ice cream or nice cream;
• Swirl or layer it in chia seed pudding, or yogurt, topped with granola;
• Serve compote as a side on breakfast, and brunch tables;
• Add it as a table spread with cheese and crackers;
• Your kids will love it mashed into cooked or baked potatoes and veggies. My favorite!
• And you can use it to sweeten or layer it on your baked (no-bake) creations.

Add some complexity

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 an adult party at home.

Common Questions about Rhubarb Compote

Please let me know how you like this compote and your favorite serving ideas. I always love to know how my recipes turn out for you. Leave them in the comment below or simply message me.

Craving for more fruity desserts or recipes, then don't miss this simple-cranberry-clementine spread, my pineapple-apple-mocktail, the no-bake mascarpone fruit, and amaretto tart, or my grain-free avocado strawberry cheesecake in a cup.