Okay, friends, let’s talk about rhubarb. I know, I know – it’s not the most glamorous ingredient. But trust me on this one. When paired with the zing of citrus, rhubarb transforms into something truly special. This Citrus Burst Rhubarb Compote is a testament to that transformation. It's a delightful mix of sweet and tart, perfect for brightening up breakfasts, desserts, or even savory dishes. I remember the first time I tried rhubarb; my grandmother made a rhubarb pie that was SO tart, my face must have been a sight. However, this compote changes everything I know about rhubarb. The blend of citrus and vanilla is so refreshing and delicious!
The beauty of this recipe lies in its simplicity. It requires just a handful of ingredients and minimal effort. Plus, it’s a great way to use up seasonal rhubarb when it's at its peak. I’ve been making this compote for years, tweaking it here and there until I landed on what I consider the perfect balance of flavors. It's the kind of recipe that makes you feel good from the inside out – a little bit of sunshine in a jar. Seriously though, don't even get me started on the smell of it cooking. It’s like aromatherapy in the kitchen. A friend told me they can't stand the smell of rhubarb, but they think the smell of this recipe is amazing!
Required Equipments
- Saucepan
- Wooden Spoon
- Measuring Cups and Spoons
- Citrus Zester
- Knife
- Cutting Board
Citrus Burst Rhubarb Compote: Frequently Asked Questions
Citrus Burst Rhubarb Compote
This Citrus Burst Rhubarb Compote is a delightful blend of tart rhubarb and zesty citrus fruits, creating a vibrant and flavorful condiment perfect for breakfasts, desserts, and more. Easy to make and endlessly versatile, it's a seasonal treat you'll want to enjoy all year long.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Rhubarb: Wash the rhubarb stalks thoroughly. Trim the ends and discard any tough or discolored parts. Slice the stalks into 1/2-inch thick pieces. If the stalks are very thick, you can halve them lengthwise before slicing. The sizes don't need to be perfect – rustic is good!
- Zest and Juice the Citrus: Using a citrus zester, carefully remove the zest from the lemons, orange, and grapefruit, avoiding the bitter white pith. Set the zest aside. Juice the zested citrus fruits, removing any seeds. You should have about 1/2 cup of juice in total.
- Combine Ingredients: In a medium saucepan, combine the sliced rhubarb, citrus zest, citrus juice, sugar, and vanilla extract (if using). I sometimes add a pinch of salt here too. It really brings out the other flavors.
- Cook the Compote: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Once simmering, reduce the heat to low and continue to cook for about 15-20 minutes, or until the rhubarb is tender and the compote has thickened slightly. The rhubarb should be soft but still hold its shape – don't let it turn to mush.
- Check for Sweetness: Taste the compote and add more sugar if needed, a tablespoon at a time. Remember that the compote will taste less sweet when it's cold, so err on the side of slightly sweeter than you think you need.
- Cool and Store: Remove the saucepan from the heat and let the compote cool completely. As it cools, it will thicken further. Once cooled, transfer the compote to an airtight container and store it in the refrigerator. It will keep for up to a week. It's even better the next day, after the flavors have had a chance to meld.
- Serve and Enjoy: Serve the Citrus Burst Rhubarb Compote chilled or at room temperature. It's delicious spooned over yogurt, granola, ice cream, or pancakes. You can also use it as a filling for tarts or pies, or as a topping for grilled meats. Get creative and enjoy!
📝 Notes
🍎 Nutrition
Calories: 150 kcal
Protein: 1g
Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Calcium: 20mg
