15 Minute Thick Rhubarb Compote with Ginger
It’s officially rhubarb season…and you need this easy rhubarb compote with ginger in your life! Just 4 simple pantry ingredients, it’s lower in sugar than most recipes to celebrate the sweet-tart flavour of rhubarb with just the right amount of ginger.
Ingredients
- 1 pound rhubarb trimmed and cut into ⅓ inch (3/4 cm) slices
- ⅓ cup cane sugar or maple syrup, use up to 1/2 cup for a sweeter compote
- 2 inch piece ginger grated
- 1 teaspoon vanilla
Instructions
- Place all ingredients in a small pot on medium high heat. Cook, stirring often, for 5 minutes. Use a wooden spoon to crush the rhubarb to help it break down faster.
- Turn heat to medium low and cook, stirring occasionally, for 5-10 more minutes until rhubarb breaks down into a compote.
- Use immediately, or let cool to room temperature and store in the fridge in an airtight container for up to 5 days. You can also freeze it in a freezer bag for a month or two.
Notes
Frozen rhubarb works just as well in this recipe! Not only are frozen fruits and vegetables super convenient to use and store, they are also just as nutritionally dense as fresh produce.
Frozen rhubarb is also prechopped and will break down faster, making this a 10 minute compote. 3 rounded cups (750 mL) is about 1 pound of chopped rhubarb.