Rhubarb Compote – Healthy Seasonal Recipes

In case you have contemporary rhubarb, then the only (and arguably most scrumptious approach) to get pleasure from it’s to make it into rhubarb compote. Compote is a time period that principally means rustic sauce made out of simmered fruit. Within the case of this recipe, I’ve added in contemporary ginger, a contact of cardamom and it’s sweetened, naturally, with honey. It makes the proper topping for Greek yogurt, pancakes or ice cream. In right now’s publish, I’ve all the main points on find out how to make it completely. Plus if you’re a fan of canning, I’ve directions for find out how to protect it in jars too!

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Why We Love This Rhubarb Compote

It nearly appears felony how simple it’s to whip up a batch of rhubarb compote. There actually is nothing to it! Merely chop the rhubarb, toss it right into a pot with some honey and a bit spice and simmer it till it’s tender. Performed!

What you get is luscious thick spoonable fruit for having fun with over yogurt, to stir into cocktails or get pleasure from with ice cream. I’ve additionally been identified to prime my oatmeal pancakes with it or used it to fill my whole-wheat crepes. If you happen to can it in jars, it makes a beautiful present from the kitchen!

The flavour of rhubarb compote is one thing to behold! It’s tart and floral with the lemony brightness of rhubarb.

Now, for those who haven’t had rhubarb earlier than, know that it’s shockingly bitter and has gentle astringency. BUT! As soon as that bitter style is lower with honey, you may actually style the flavour of it: and I can solely describe it like sun-warmed hay!

In different phrases, a jar of this rhubarb compote is spring in a jar!

So get out your apron and a big pot, and let’s prepare dinner up a batch of rhubarb compote collectively. Learn on for step-by-step directions for making it, and if you wish to protect it in jars, I’ve canning directions as nicely.

Substances For Rhubarb Compote

Rhubarb

Rhubarb is in season in springtime from April by June. It’s grown in a big perennial plant tipified with thick pink stalks and enormous inexperienced leaves that look just like Swiss Chard. The stalks look nearly like pink celery and may fluctuate from solely faintly pinkish inexperienced to deep ruby coloration.

The greens of rhubarb are poisonous and ought to be eliminated. Search for stalks of rhubarb that haven’t dried on the however ends, and usually are not slimy or exhibiting indicators of rot.

If you happen to develop rhubarb your self, ensure to clean it nicely earlier than storing it, because the soil will trigger it to rot extra rapidly.

For this recipe you have to 6 cups of chopped rhubarb. In case your stalks are 1-inch thick or wider, you may lower them in half lengthwise first, then chop them into 1/2-inch thick slices.

Honey

I examined this with common sugar and I’ve additionally made it with maple syrup. However my favourite is with honey because it compliments the rhubarb so properly. If you happen to use common sugar, ensure to style it, and probably add a few tablespoons extra, as honey is sweeter than sugar. I additionally hold this compote on the tart facet, since that’s the great thing about rhubarb, however for those who prefer it a bit sweeter, style it and add as much as 1 extra tablespoon of honey.

Spices

This compote is totally delish with none spices in any respect, and if you’re a purist, then by all means, skip the spices! However for those who like a bit attention-grabbing hit of taste, then I like to recommend a bit ginger and cardamom, two spices which have a powerful affinity for rhubarb. I additionally add in a pinch of salt, as a result of I believe this really makes the compote a bit sweeter tasting.

Step-By-Step Directions For Making The Compote

Step 1: Mix Substances

Stir rhubarb, honey, ginger, cardamom and salt collectively in a big saucepan. Select a bigger pot than you assume you want, because the compote will foam up because it simmers, and may boil over simply whether it is in a smaller pot.

Observe: In case you are planning to can this compote, you’ll have to get your pot of water on to boil instantly as that may take longer than making the compote begin to end! More on that below.

Step 2: Prepare dinner the Compote

Set over medium-high warmth. Prepare dinner, stirring typically till combination simmers, cut back warmth to low, cowl and prepare dinner, eradicating lid to stir typically. When the rhubarb has damaged down and change into chunky, about 10 to fifteen minutes flip off the warmth. Maintain piping sizzling for canning, or cool and hold in an air-tight container within the fridge for as much as 2 weeks.

Step-By-Step Directions For Canning Rhubarb Compote

Step 1: Boil Water in Canning Pot and Sterilize Jars

Put together a boiling canning pot. That is the one I have that got here with the wide-mouth funnel, canning tongs and magnetic lid lifter. When the water boils, sterilize 4 half pint jars for 3 minutes. Set a clear dish material subsequent to canning space.

Step 2: Prep Jar Lids

In the meantime, wash lids and rings with sizzling soapy water. Carry a small saucepan of water to a boil. Add jar lids and rings, cowl and take away from the warmth. This is a crucial step as the warmth prompts the sealing compound within the lid, however you don’t want to boil it.

Step 3: Add Scorching Compote To Sterilized Jars

When the rhubarb is finished, pull the sterilized jam jars out of the boiling water and set on the clear dish material. Utilizing a canning funnel if desired, ladle or spoon the recent rhubarb compote into the sterilized half pint jars.

If it hasn’t boiled when the compote is completed, that’s okay! Merely anticipate the water to boil, sterilize the jars after which rewarm the compote to simmering whenever you get to this step.

Step 4: Add Lids and Rings

Wipe jar rims with a moist paper towel to ensure there is no such thing as a hint of compote on the rim, and guarantee that there’s sufficient headspace in every jar (1/2-inch.) Place the lid on every jar and screw on rings until they are finger tight.

Step 5: Course of Jars In Boiling Water Canner

Place the jars on the rack and decrease the jars gently into the boiling water (water ought to cowl by greater than an inch.) Cowl the pot and course of at a full boil for 10 minutes.

Step 6: Take away Jars with Tongs

Take away the jars from the canning bathtub with canning tongs. Place on the ready material. Let sit undisturbed for 12 hours. If the lids don’t create a seal, refrigerate and retailer for under 2 weeks. Correctly sealed jars may be saved as much as 1 yr.

FAQs and Knowledgeable Ideas

Knowledgeable Ideas For Canning

In case you are new to canning, you might be a bit nervous. To not fear, there are a lot of sources accessible!

Extra Recipes To Attempt

Thanks a lot for studying. In case you are new right here, it’s your decision to enroll in my free weekly email newsletter the place I share weeknight meal plans delivered proper to your inbox. Or observe me on Instagram. If you happen to make this recipe, please come again and depart a star ranking and assessment! It is rather appreciated. Glad Cooking! ~Katie

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