Rhubarb Ginger Compote
Bright, tangy, and perfectly spiced, Rhubarb Ginger Compote is a must-try recipe that combines the tartness of rhubarb with the warm, zesty kick of fresh ginger. Sweetened with just the right amount of granulated sugar and infused with comforting hints of vanilla and cinnamon, this compote has a unique depth of flavor that's accentuated by a splash of fresh orange juice. In only 30 minutes, you'll have a versatile topping that elevates breakfast staples like yogurt, pancakes, or oatmeal, while also serving as a delightful accompaniment to desserts or roasted meats. With its simple preparation and vibrant, jam-like texture, this homemade rhubarb compote is a delicious way to showcase seasonal produce. Perfect for meal prep, it stores beautifully in the fridge, so you'll always have a touch of gourmet sweetness on hand!
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Ingredients
- 500 grams rhubarb stalks
- 1 tablespoon fresh ginger
- 100 grams granulated sugar
- 60 milliliters orange juice
- 60 milliliters water
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
Directions
Step 1
Wash and trim the rhubarb stalks, discarding any leaves as they are toxic. Cut the stalks into 1/2-inch pieces.
Step 2
Peel and finely grate the fresh ginger to yield approximately 1 tablespoon.
Step 3
In a medium-sized saucepan, combine the chopped rhubarb, grated ginger, granulated sugar, orange juice, water, vanilla extract, and ground cinnamon.
Step 4
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves completely.
Step 5
Once boiling, reduce the heat to low and let the mixture simmer uncovered for 15–20 minutes. Stir frequently to prevent the compote from sticking to the bottom of the pan.
Step 6
Cook until the rhubarb has broken down and the mixture reaches a thick, jam-like consistency. If you prefer a smoother texture, you can mash the larger rhubarb pieces with a wooden spoon or a potato masher.
Step 7
Taste the compote and, if desired, add more sugar for additional sweetness. Cook for another 1–2 minutes to dissolve any added sugar.
Step 8
Remove the compote from the heat and let it cool to room temperature. The compote will thicken further as it cools.
Step 9
Transfer the compote to an airtight container and store it in the refrigerator for up to one week. Serve chilled or at room temperature as a topping or spread.
Nutrition Facts
| Serving size | 732.6 grams (732.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 534 |
| Total Fat 1.30g | 2% |
| Saturated Fat 0.50g | 3% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Total Carbohydrate 131.40g | 48% |
| Dietary Fiber 10.00g | 36% |
| Total Sugars 111.00g | |
| Protein 5.20g | 10% |
| Vitamin D 0IU | 0% |
| Calcium 454mg | 35% |
| Iron 1mg | 7% |
| Potassium 1590mg | 34% |
Source of Calories