The first glimpse of rhubarb at my local farmers market brings me nothing but pure joy. The tart ruby stalks are a nostalgic reminder of the long-awaited springs I pined for in New England, where I spent my childhood. Although I don’t have to wait quite as long for the season to start these days (I now live in North Carolina), bringing rhubarb home will forever be the kickoff to spring in my kitchen.
There are endless ways to enjoy rhubarb (a classic rhubarb crisp, an old-fashioned rhubarb pie, and a rhubarb cocktail are just a few great choices), but far and away my favorite is in a simple compote. All you need is sugar, vanilla, and a touch of salt to transform those firm stalks into jammy, sweet-tart perfection.
Why You’ll Love It
- Just three ingredients. While many rhubarb compote recipes feature a long list of ingredients, this one keeps it easy with rhubarb, sugar, and vanilla.
- No need to add juice or water. It might not seem like it at first glance, but stalks contain quite a bit of liquid, so there’s no need to add juice or water when making this compote. As the rhubarb heats and the sugar dissolves, that liquid will get drawn out, mingle with the sugar, and become a sauce for the tender rhubarb to bathe in.
Key Ingredients in Rhubarb Compote
- Rhubarb: Trim the rhubarb and cut them crosswise into 1/2-inch pieces.
- Sugar: Use granulated sugar to sweeten the compote.
- Vanilla: Scraping a vanilla bean or adding a splash of vanilla extract to the compote adds depth.
