5 from 10 votes
Healthy Rhubarb Compote
This Healthy Rhubarb Compote uses a simple sugar to rhubarb ratio and optional hibiscus for a tangy, subtly floral flavor. The rhubarb is chopped and macerated with sugar before simmering to a soft, puréed texture. The compote can be served cool and works well as a topping for granola or ice cream, with the option to adapt with berries or ginger for different flavor profiles.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings:
6
Calories:
109 kcal
Course:
Side Dish, Dessert, Breakfast, Condiments, Brunch
Cuisine:
French
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.
Cup of Yum
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.