This rhubarb vanilla compote is my go-to because it’s ridiculously easy to make yet impresses everyone with its tangy-sweet flavor profile that dances between tart rhubarb and warm vanilla. I love how versatile it is, letting me elevate everything from breakfast yogurt bowls to evening scoops of ice cream with just a spoonful of magic.
Creating recipes that highlight the brilliant tastes of seasonal fruits and vegetables is my passion. I adore rhubarb, and my Simple and Delicious Rhubarb Vanilla Compote is a great way to enjoy the flavor of the fresh stuff.
It combines fresh rhubarb with some elements that let the rhubarb sing, like granulated sugar to balance its tartness, vanilla extract, lemon juice, and just a touch of water.
Ingredients
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Ingredient Quantities
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- 1 pound fresh rhubarb, trimmed and chopped
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 cup water
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Instructions
1. Put the chopped rhubarb in a medium saucepan.
2. Combine the granulated sugar and water in the saucepan with the rhubarb.
3. Stir the mixture occasionally while cooking it over medium heat until the sugar is completely dissolved.
4. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, or until the rhubarb becomes soft and begins to break down.
5. Mix the vanilla extract and lemon juice into the mixture, ensuring all the flavors blend together.
6. Simmer the compote for an additional 5 minutes, maintaining a strong but not violent boil. This should thicken the mixture slightly as it reduces and the fruit juices deepen in flavor. The compote should be thick enough to coat the back of a spoon.
7. Take the saucepan off the heat and allow the compote to cool a little.
8. Sample the compote and make sure it’s sweet enough. If it’s not, add a little more sugar, and stir until it’s dissolved. Sweeten it to taste.
9. Move the rhubarb vanilla compote to a neat and tidy jar or other container. Place the jar with the lid on into the clean refrigerator. Compote will keep for up to two weeks.
10. Let the compote cool all the way, and then put it in the fridge. The serving temperature can be chilled or at room temp. Pair it with whatever sweet or savory dishes you please.
Equipment Needed
1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Mixing spoon or spatula
5. Refrigerator-safe jar or container with lid
FAQ
- Can I use frozen rhubarb instead of fresh?Absolutely, frozen rhubarb works well. Just ensure it is thawed before cooking and that you have drained any extra liquid.
- How long will the compote last in the refrigerator?The vanilla rhubarb compote will keep for one week in the refrigerator in an airtight container.
- Can I reduce the sugar in the recipe?If you want a less-sweet compote, you can cut back on the sugar, but realize that this might affect the overall flavor. Balance is important.
- Is this recipe suitable for canning?This compote can be canned according to standard canning protocols, but you may need to tweak the recipe to get the acidity and sweetness just right.
- What can I serve the compote with?The compote is delectable when served over yogurt, ice cream, pancakes, or even as a sauce for cheesecake.
- Can I add other fruits to this recipe?Strawberries or apples go well with rhubarb for an absolutely delicious twist.
- Is there a substitute for lemon juice?In this recipe, lime juice or orange juice can be used as a substitute for lemon juice.
Substitutions and Variations
Rather than using 1 cup granulated sugar, use 1 cup honey or 3/4 cup maple syrup.
If you want to use a vanilla bean instead of vanilla extract, this is how you do it:
Substitute 1 teaspoon vanilla extract with 1 vanilla bean (split and seeds scraped).
Substitute 1 tablespoon of lime juice or orange juice for the 1 tablespoon of lemon juice.
Substitute 1/4 cup apple juice or white wine for 1/4 cup water, and enjoy the added flavor in your dish.
Pro Tips
1. Balance the Sweetness: If your rhubarb is particularly tart, consider adding a pinch of salt to help balance the sweetness and enhance the flavors. Taste as you go to find the perfect balance.
2. Enhance with Spices: For an added depth of flavor, include a pinch of cinnamon or a small amount of freshly grated ginger when adding the vanilla extract and lemon juice. These spices complement rhubarb beautifully.
3. Consistency Adjustments: If you prefer a smoother compote, use a potato masher or immersion blender to break down the rhubarb to your desired consistency after cooking. For a chunkier compote, restrict stirring during the cooking process.
4. Flavor Infusion: Consider adding a strip of citrus zest, such as orange or lemon, during the simmering stage, which you can remove before storing. This will give your compote a subtle, aromatic note.
5. Storage Tip: To extend the shelf life beyond two weeks, consider freezing the compote in small portions. This allows you to enjoy the flavors later in the year. Just thaw in the refrigerator when ready to use.
Simple Delicious Rhubarb Vanilla Compote Recipe
My favorite Simple Delicious Rhubarb Vanilla Compote Recipe
Equipment Needed:
1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Mixing spoon or spatula
5. Refrigerator-safe jar or container with lid
Ingredients:
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- 1 pound fresh rhubarb, trimmed and chopped
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 cup water
“`
Instructions:
1. Put the chopped rhubarb in a medium saucepan.
2. Combine the granulated sugar and water in the saucepan with the rhubarb.
3. Stir the mixture occasionally while cooking it over medium heat until the sugar is completely dissolved.
4. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, or until the rhubarb becomes soft and begins to break down.
5. Mix the vanilla extract and lemon juice into the mixture, ensuring all the flavors blend together.
6. Simmer the compote for an additional 5 minutes, maintaining a strong but not violent boil. This should thicken the mixture slightly as it reduces and the fruit juices deepen in flavor. The compote should be thick enough to coat the back of a spoon.
7. Take the saucepan off the heat and allow the compote to cool a little.
8. Sample the compote and make sure it’s sweet enough. If it’s not, add a little more sugar, and stir until it’s dissolved. Sweeten it to taste.
9. Move the rhubarb vanilla compote to a neat and tidy jar or other container. Place the jar with the lid on into the clean refrigerator. Compote will keep for up to two weeks.
10. Let the compote cool all the way, and then put it in the fridge. The serving temperature can be chilled or at room temp. Pair it with whatever sweet or savory dishes you please.
