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Rhubarb Compote (Quick and Easy)
Not too sweet and Delicious

Rhubarb Compote (Quick and Easy)

Rhubarb compote is a simple treat made in just 15 minutes. Tasty compote recipe that's not too sweet and can be served for breakfast or dessert.

Rhubarb Compote (Quick and Easy)
Have you ever had rhubarb at home but had no idea what to do with it? True, there are many rhubarb recipes on the world wide web, but when you just want to use an ingredient that’s in your fridge or freezer or when you just want to try the ingredient for the very first time and want to see how it actually tastes, you need something that’s quick, easy and doesn’t take a tremendous amount of effort, like this simple rhubarb recipe, that’s enriched with vanilla and chamomile, the dreamiest combination of them all. You can make this recipe both with green, unforced rhubarb or with the pinky, forced rhubarb. If you are using the green one though, make sure to cook it for a little bit longer. This recipe is easy to follow, you don’t need a lot of cooking knowledge for it and it’s perfect for breakfast, snack or dessert. It can also be served warm or cold, which makes it great for when you are expecting visitors and for keeping too.

Rhubarb Compote

Rhubarb compote is a tasty breakfast, snack or dessert. This is such a ridiculously easy recipe that doesn’t take a lot of time or effort. We especially love it because::

  • it's made in just 15 minutes
  • sweet, but not too sweet
  • super simple to prepare
  • only 7 ingredients needed
  • fresh
  • healthy(ish)
  • very delicious
  • can be served warm or cold


Rhubarb - Always use fresh rhubarb. You can either use forced or unforced (more about that below). Always remove the leaves because they aren’t edible. You can optionally peel your rhubarb (especially if you are using the unforced).

Lemon - Use bio lemons. We will need both the juice and the lemon zest. Adds a lovely citrusy aroma and freshness.

Sugar - White sugar is great in this recipe, brown sugar would color the compote in brownish tones and we definitely don't want that. Also, this compote is not overly sweet, but without the sugar, it would be too tart.

Honey - Optional. We always add it though because we love the flavor. Use floral honey if possible, other types of honey could be overpowering.

Vanilla - Vanilla, and rhubarb are best friends. Vanilla adds an exotic, luxurious note to this delicious homemade compote.

Chamomile tea - Even if you aren't the biggest chamomile fan in general, don't worry, the chamomile is very subtle in this recipe, but it adds an amazing floral tone. We don't recommend any substitutes.



Ingredients for rhubarb compote



Rhubarb is a fantastic vegetable (we would definitely categorize it as a fruit though because we generally seem to use it in sweets, desserts, breakfast. It goes well with meat too.) You can find rhubarb all over the world and it loves to grow in our garden too. If you see a green rhubarb, instead of the pinky one, that shouldn’t confuse you. It’s the same rhubarb, but it has grown under two very different conditions. The “green” rhubarb or the unforced rhubarb is growing directly under the sun, on a garden, freely, wildly. The stalks are solid and firm, it has more fiber and the stalks are green (photosynthesis), It’s also a bit more tart. In late winter (March) we covered our rhubarb with a terracotta bell-shaped pot that has a small opening at the top. By doing that, we forced (hence the name forced rhubarb) to grow in a dark space with just a hint of light. That results in forced rhubarb, rhubarb that has beautiful pink hues and yellowish leaves. It also has less fiber, the stalk is softer and it’s overall sweeter. You can use either rhubarb in this recipe.

Freezing and How long does it keep

You can keep the rhubarb compote covered in a fridge for up to 4 days. Freezing won't work. You can freeze fresh stalks. Store them in freezer bags and freeze for up to 6 months. You can use frozen rhubarb stalks in this recipe as well. Add the frozen stalks to the liquid and cook according to the recipe.

Cooking rhubarb compote


Quick and Easy Rhubarb compote


Ideas and Variations

You can enrich the compote by adding other fruits to it. For example:

Strawberry Rhubarb Compote - Rhubarb and Strawberries are at the peak of their season at the same time in spring which makes them the perfect companions, both time-wise and taste-wise. Slice the fresh strawberries and add them to the compote at the same time as rhubarb.

Rhubarb Apple Compote - When making the Rhubarb Apple Compote you first need to cook the apples. Peel the apples, cut them on smaller chunks and add them to the compote liquid. Cook for about 10 - 15 minutes or until they are cooked, but still firm. Add the rhubarb and continue with the recipe.

Sugar free Rhubarb Compote - We don't recommend making a sugar free compote, it will be too tart.

Rhubarb Compote


Homemade rhubarb compote


Other Rhubarb treats to try


Lets get cooking!

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  • preparation:
  • cook:
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  • rhubarb

    First clean and prepare your rhubarb. Remove all the leaves because they are inedible. If you are using the green, unforced rhubarb, then peel it. If you are using pinky rhubarb, so the forced one, there's no need to peel it. Roughly chop the rhubarb on 2 - 3 cm (1-inch) slices.

  • preparation

    Add water, freshly squeezed lemon juice, sugar, honey (optional), vanilla pod, lemon zest and chamomile tea bag to a saucepan. Place over medium-high heat and bring to a boil.

  • compote

    Once the mixture is boiling, reduce the heat, remove the tea bag and add rhubarb to the saucepan. Cover with a lid, cook for about a minute over low heat, then turn off the heat and let stand for 8 - 10 minutes.

    If you are using the unforced, green rhubarb, you will need to cook it for about 2 - 3 minutes instead of one minute.
  • Serve

    Divide your compote between two bowls. Serve immediately, at room temperature or cold. Place in the fridge overnight and serve the compote cold. That's especially great for hot spring and summer days because it's light and refreshing.


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