Description
Stewed rhubarb is a simple, sweet and tangy fruit compote made by gently cooking fresh rhubarb with sugar and flavorings. This easy recipe creates a soft, syrupy texture that is perfect for topping yogurt, oatmeal, pancakes, or desserts.
Ingredients
Scale
- 500 g fresh rhubarb stalks, chopped into 2–3 cm pieces
- 100 g granulated sugar
- 60 ml water
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp orange zest (optional)
Instructions
- Wash the rhubarb stalks thoroughly, trim the ends, and cut into even pieces about 2–3 cm long.
- Place the chopped rhubarb into a medium saucepan and add sugar, water, and lemon juice. Stir to combine.
- Set the saucepan over medium heat and bring the mixture to a gentle simmer.
- Reduce the heat to low and cook for 10–15 minutes, stirring occasionally, until the rhubarb softens and breaks down.
- Adjust the texture by cooking longer for a smoother consistency or shorter for a chunkier compote.
- Remove from heat and stir in vanilla extract and optional orange zest.
- Allow to cool slightly before serving; the mixture will thicken as it cools.
Notes
- Adjust sugar كمية depending on how tart your rhubarb is.
- Cook uncovered if you want to reduce excess liquid and thicken the compote.
- Use frozen rhubarb if fresh is unavailable; reduce added water slightly.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 22 g
- Sodium: 5 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg