Healthy Rhubarb Compote
User Reviews
5
Healthy Rhubarb Compote
Description
The Healthy Rhubarb Compote consists of rhubarb chunks macerated in sugar at a proportion of one-quarter sugar to the fruit’s weight. Optionally, hibiscus flowers or tea are added during simmering to infuse a delicate floral note and deepen color. Cooking the rhubarb until it softens and collapses creates a purée with a balance of tartness from the rhubarb and sweetness from the sugar.
The resulting consistency is suitable for spooning over breakfasts like homemade maple syrup granola or desserts such as vanilla ice cream, adding a bright tang and smooth texture. The recipe allows for variations including mixing rhubarb with strawberries or soft berries in equal parts to diversify the fruit flavor.
Additional flavor twists include omitting hibiscus and adding candied ginger to introduce mild spice. The compote keeps refrigerated in sealed jars for up to 10 days and freezes well, offering a way to preserve summer fruit flavors for later use.
Ingredients
- 400 g (14oz) rhubarb about 4 medium sticks
- 100 g (3.5oz/½ cup) sugar (sugar ratio is ¼ to rhubarb weight)
- 1 tablespoon hibiscus flower or hibiscus teabag (OPTIONAL, dried, aka Carcadet
Instructions
- Wash and cut the rhubarb at both ends and discard the inedible leaves (these are toxic). There's no need to peel unless the skin is particularly thick and stringy. If so, peel these parts off.Weigh your rhubarb in order to calculate how much sugar to use: the ratio is a quarter of sugar to fruit.
- Cut into chunks about 3cm and place in a bowl with the sugar. Leave to stand for 2-3 hours (or overnight).
- Sieve off the rhubarb juices into a saucepan. OPTIONAL - add the hibiscus/red fruit tea and bring to the boil. Reduce the liquid slightly for no more than 10 minutes. Remove the tea then add the rhubarb.
- Bring to the boil, then simmer over a gentle heat for about 15 minutes until the fruit is soft and collapses into a purée. Remove from the heat and leave to cool. Refrigerate until needed.
Notes
- Store compote refrigerated in sealed jars for up to 10 days.
- The compote freezes well for use during winter months.
- Serve warm or cold over granola or vanilla ice cream for variety.
- Substitute half the rhubarb with strawberries or other berries for different fruit blends; maintain sugar ratio.
- For a spicy variation, omit hibiscus and add candied ginger during cooking.
User Reviews
Overall Rating
5
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