Rhubarb Compote

10 Reviews
89% would make this recipe again

Even though rhubarb is generally considered a fruit, it is actually a vegetable. Only its thick, celery-like stalks are edible. Rhubarb is a good source of potassium, and supplies vitamins A, C, and calcium.

Curing : 12 h Preparation : 10 min Cooking : 20 min


5 stalks rhubarb, cut into 1.5 cm pieces 500 g
2 tbsp sugar 26 g
2 tbsp water 30 mL

Before you start

This recipe calls for a minimum amount of sugar. Add more if you wish to compensate for rhubarb's intense tartness.


  1. Wash the stalks briefly. If necessary, the fibrous strings can be removed by pulling them as with celery. Cut them crosswise into approximately 1,5 cm pieces and place them in a bowl with the sugar. Chill for about 12 hours in the refrigerator.
  2. Transfer the rhubarb with all the juice into a saucepan. Pour in the water, cover, and cook over medium-low heat for about 20 min, with occasional stirring, until the rhubarb has softened completely.
  3. Let it cool down and serve it cold or at room temperature.


The compote can be kept up to 7 days in the refrigerator, or up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (120 g)


% Daily Value




0 g

0 %

Saturated 0.1 g
+ Trans 0 g

0 %


0 mg


0 mg

0 %


11 g

4 %


2 g

7 %


7 g

Net Carbs

9 g


1 g

Vitamin A

2 %

Vitamin C

14 %


8 %


2 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Vitamin K
Source of  :
Calcium, Manganese, Potassium, Vitamin C
Low  :
Free  :
Cholesterol, Fat, Saturated Fat, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Other Foods ½

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10 Reviews (9 with rating only) 89% would make this recipe again
may 22, 2009 | I would make this recipe again

Love it!

Useful 1

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may 22, 2009 | I would make this recipe again

Love it!

Useful 1

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