Spiced Rhubarb Compote

Name: Spiced Rhubarb Compote
Prep time: 5 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: 6 Servings
Ingredients: 1 ½ pounds rhubarb stalks; ⅓ cup granulated sugar; 4 allspice berries (dried allspice); ⅓ - ½ cup water

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5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Resting Time
1 hr
Total Time
1 hr 15 mins
Servings
6 Servings
Calories
67 kcal
Course
Condiments
Cuisine
American

Spiced Rhubarb Compote

Lauren Clark

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This spiced rhubarb compote is equally good served over ice cream as it is dolloped on top of cooked pork or chicken.

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Ingredients

Servings

1 ½ pounds rhubarb stalks trimmed and cut into ½-inch pieces
⅓ cup granulated sugar
4 allspice berries (dried allspice) ground into a fine powder (See Note)
⅓ - ½ cup water

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Instructions

Place the rhubarb pieces into a medium bowl and stir in the sugar. Let the rhubarb macerate for 1 hour so that it releases its juices.
Pour the rhubarb pieces and juices into a medium pot. Stir the ground allspice and ⅓ cup water into the rhubarb.
Set the mixture over medium to medium-high heat. Cook for 8-10 minutes, or until the rhubarb is soft. If the mixture is too thick, you may need to add an additional tablespoon or two of water. Scoop the compote into a serving dish.

Notes

Note: Grind the allspice in a mortar and pestle. Or place it in a heavy duty ziplock bag and crush it with the flat side of a meat mallet.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

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Serving 0.25cup Calories 67kcal (3%) Carbohydrates 16g (5%) Protein 1g (2%) Fat 0.3g (0%) Saturated Fat 0.1g (1%) Sodium 5mg (0%) Fiber 2g (8%) Sugar 12g (24%)