Recipe for rhubarb compote in a pot

A glass of rhubarb compote in the fridge is simply so delicious. It tastes so wonderfully sweet and sour, and the beautiful color puts you in such a good mood. When rhubarb is in season, it can be used in both sweet and savory cuisine. Use it in salads, in a crumble, in the best rhubarb pie with marzipan or in Blondies with white chocolate. And if you have any leftover rhubarb, you can make it into a delicious compote or raw pickled rhubarb, which can be used, for example, in a lovely summer salad with mozzarella. The quantities in the recipe are just a guide. The 350 g in the recipe is equivalent to about a whole bunch of rhubarb, as you find them in the supermarket, and that makes enough compote for a large jam jar. But you just adjust up and down to suit what you have in stock.   

How do you make rhubarb compote?

The rhubarb compote can either be made in the oven or in a pot as this recipe describes. In this recipe, where the compote is made in the oven, you get a slightly firmer consistency. When I make my rhubarb compote in a pot, I want a slightly softer and more liquid consistency. When making rhubarb compote in a pot, you can add a little water. This will give you a softer and more liquid consistency. Feel free to season with cane sugar and vanilla. The amount of sugar depends on how sour your rhubarb is and how you like the result best. So start with a smaller amount, and then you can always taste it as you go. The longer you let the compote cook, the softer and less coarse it will become. You can use both frozen and fresh rhubarb for the recipe. However, save on the added water when using frozen, as the compote will quickly become more liquid. 

TIP: Also try the recipe at chocolate muffins with rhubarb

What can rhubarb compote be used for?

First of all, rhubarb compote is an incredibly beautiful addition to desserts and sweets. In layer cakes and trifles with whipped cream and/or vanilla cream. It can also be a beautiful and delicious topping over desserts such as panna cotta or cheesecake. The compote can also be used in baked goods such as pretzel or cardamom spinners. Spread a layer of compote over your remonce before shaping the pastry. However, it is not only for sweet recipes that the pink compote is a hit. Serve it also with a classic roast chicken or fish, in a salad like this, or use it for a cheese board with crispbread, nuts and fruit.    

How long can rhubarb compote keep?

If you store the rhubarb compote in a clean, scalded jam jar and are careful to only use a clean spoon in the jar, it can keep well for a couple of weeks in the fridge. Rhubarb compote can easily be frozen, so if you have a larger amount of rhubarb to use, that may also be an option.