I don’t know about you, but for me, rhubarb is one of those edible plants that I rarely think about unless I happen upon a fresh, garden source. I don’t know why, but it never even crosses my mind to purchase it when I see it in the grocery store. Okay, well, maybe it’s because grocery store produce isn’t always as sweet and tender as freshly picked and rhubarb is definitely one of those plants that can easily be more bitter than just tart.
It just so happens that I’m lucky enough to have a local source through my in-laws. They have a wonderful garden over in the middle of the state, which means that now starts the time of year where I get access of a lot of home grown produce. Over the next few months, I’ll likely be using much of it for this blog. Cannot wait!
Let’s start with the ruby-red rhubarb stalks that are a surefire sign of spring. I’m sure most of us have experienced eating the fresh stalks just dipped in sugar. If you haven’t, you’re missing out! Honestly, though, rhubarb works so many different ways like making it into jams, ice cream, sauces, bars, crisps, crumbles, cakes and pies… Oh my! (Sorry, couldn’t resist that rhyme.)
My favourite way to use it up is to simply stew up a rhubarb compote on the stove. It’s delicious, relatively foolproof and wonderfully versatile. The recipe is easily adjustable to whatever amount of rhubarb you happen to have on hand. Won’t take you more than 15 minutes or so and you can do other things while you’re making it.
So, let’s get to work!
Rhubarb Compote
(Rhabarberkompott)
Ingredients:
- 2 cups of chopped rhubarb
- 1 teaspoon of lemon juice
- 1 1/2 teaspoon of vanilla sugar or 1 teaspoon of vanilla extract
- 1/4 – 1/2 cup of sugar
This recipe yields one cup of rhubarb compote, which is a great amount for testing flavours, if you feel like experimenting with spices. There’s only two of us in my household (and I’m the only one likely to eat this) so I don’t like to make a lot or else it might end up going bad in the fridge. I’m not always the best about keeping track of small jars and the compote won’t keep much longer than 2 weeks.
Chop up the rhubarb stalks into bite sized pieces.
Man, I had wanted to get a nice picture of all the bright red rhubarb stalks but I kind of zoned out while I was washing and chopping. I was just so busy thinking about what I would do with all my rhubarb. I did end up with 2 cups in the freezer for another compote later. I also weighed out half a kilo for making strawberry rhubarb jam. Oooh, yum!
Put all the rhubarb pieces into a small saucepan.
Next we add the vanilla sugar, sugar and lemon juice and then give it a good stir.
I always feel like I should add a little bit of water to help cook the rhubarb but you really don’t need it. Rhubarb already has a high water content and the sugar helps bring that out.
The sugar amount is totally customizable to your taste. Personally, I like tartness, so I only put in 1/8 of a cup but my guess is most people will want more. While it’s cooking, just add more in small increments until you get it to your liking.
The lemon juice is optional but it enhances the flavour and helps firm up or gel the liquid from the rhubarb and sugar.
Cook on medium low for about 10 minutes, stirring occasionally. Bring the temperature down to low and simmer the mixture until most of the rhubarb has broken down. It should look something like this, unless you like it more chunky and then feel free to take it off earlier.
And there you have it. It’s that simple!
While rhubarb compote is definitely enjoyable in spoonfuls on its own, I love to put it on vanilla yogurt. Compote reminds me of a rumtopf in that there are so many ways you can enjoy it. Try it on cream cheese and toast, over ice cream, on waffles or with griessbrei (semolina pudding).
Hope you enjoy this taste of spring!
As always,
Diony
Rhubarb Compote (Rhabarberkompott)
Ingredients
- 2 cups of chopped rhubarb
- 1 1/2 teaspoons of vanilla sugar or vanilla extract
- 1/4 - 1/2 cup of sugar
- 1 teaspoon of lemon juice
Instructions
-
Chop rhubarb into bite sized pieces and put in small saucepan. Add vanilla sugar (or extract), sugar and lemon juice. Give it a good stir.
-
Put mixture of medium low heat for 10 minutes, stirring occasionally. Bring heat down to low and simmer for another 5 minutes or until rhubarb has broken down. Mixture should be soft and thick consistency.
Recipe Notes
The sugar amount in this recipe is completely customizable. Just add in small increments and stir until you get it to your liking!
Yes!!! Wonderful!!!