Rhubarb Compote


This recipe uses far less sugar than used for jam allowing the taste of the fruit to shine.

  • Handfull  of rhubarb stalks
  • 200 gm sugar
  • Orange/apple juice to just cover rhubarb in pan

How to make Rhubarb Compote

Chop the rhubarb and place in a wide bottomed pan and just cover with orange or apple juice. Gently stew. You don’t have to watch the pan at this stage it usually takes about 15 mins. Sterilise the jars either in a warm oven at 100 degrees C or by boiling for 5 mins.  I use a baby bottle steriliser. When the fruit is soft take the pan off the stove. Add the sugar, stirring to ensure it is fully dissolved. Taste and add extra sugar if required. Return the pan to the heat and boil on the second highest setting for 3 – 4 mins, stirring all the time. If any froth forms at the edges remove it with a spoon. Leave to cool slightly then bottle. There’s no need to test for a setting point, as it is a compote and will be slightly runnier than jam. Store in the fridge. Will keep fresh for 1 – 2 weeks.

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