Rhubarb Compote


Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type: Condiment - Flexible | Diet: Vegan/GF/DF

The tangy sweet flavor of rhubarb makes a perfect topping for sweet baked goods and pancakes, but it's also great in sauces for roasted meats. This compote can be used as a dessert sauce, mixed into mayonnaise for a tangy sandwich spread, or added to our basic vinaigrette. If you'd like to jazz up the compote, you can add: apples, strawberries, raspberries, cinnamon, cardamom, ginger, or vanilla. 

  • 1/2 pound rhubarb
  • 1 orange
  • maple syrup to taste
  • a pinch of salt
  1. Rinse the rhubarb and slice the stalks into chunks (the size of the pieces isn't super important because the resulting sauce will be a puree). 
  2. Put the rhubarb pieces in a small saucepan.
  3. Rinse the orange, use a microplane or small grater to zest it. (Click here for more info about zesting citrus fruit). Add the zest to the rhubarb.
  4. Squeeze the juice from the zested orange, and add it to the rhubarb, as well.
  5. Add 1/4 cup maple syrup to start. It's likely that you'll add more, later. 
  6. Add a pinch of salt, and any other spices or complementary fruits that you desire.
  7. Heat the pot over medium heat, and cook until the rhubarb has disintegrated into a sauce. 
  8. Taste the sauce: if it's too tangy for you, add more maple syrup to sweeten it. You can add vanilla if you wish.