Sweet and Tangy Rhubarb Compote

Sweet and Tangy Rhubarb Compote

This delightful rhubarb compote embodies the perfect balance of sweet and tangy flavors. With its vibrant pink hue and luscious texture, it's a versatile topping that elevates everything from creamy yogurt and fluffy pancakes to rich ice cream. Rhubarb, often referred to as 'pie plant', has a storied history dating back to ancient times, prized for its medicinal properties and later as a delightful culinary ingredient. This compote is not just a treat, but a nostalgic journey into the past, bringing together the tartness of rhubarb with warm spices and a hint of vanilla.

Servings: 8

Ingredients

  • Rhubarb (4 cups, chopped)
  • Granulated sugar (1 cup)
  • Water (1/2 cup)
  • Lemon juice (2 tablespoons)
  • Vanilla extract (1 teaspoon)
  • Ground cinnamon (1/2 teaspoon)

Instructions

  1. In a medium saucepan, combine the chopped rhubarb, granulated sugar, water, lemon juice, vanilla extract, and ground cinnamon.
  2. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
  3. Once boiling, reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally, until the rhubarb is soft and the sauce has thickened slightly.
  4. Remove from heat and allow the compote to cool to room temperature before serving.
  5. Store any leftovers in an airtight container in the refrigerator for up to one week. The flavors will continue to deepen as it sits!

Dietary Information

Servings: 8 • Dish Type: Condiment/Dessert Topping • Prep Time: 10 minutes • Cook Time: 20 minutes • Calories: 90 • Fat: 0g • Carbs: 24g • Protein: 0g • Sodium: 5mg • Sugar: 18g