Rhubarb Vanilla Compote
Capture the essence of spring with this delightful Rhubarb Vanilla Compote—a simple yet elegant recipe that transforms tart rhubarb into a luscious, sweet-tangy topping. Featuring the aromatic warmth of vanilla and a bright splash of lemon juice, this compote comes together in just 25 minutes, making it a quick and versatile addition to your kitchen repertoire. Whether spooned over creamy yogurt, drizzled atop pancakes, or paired with indulgent desserts like cheesecake or ice cream, this fruity creation is sure to impress. Plus, with its minimal ingredient list and straightforward cooking method, you'll love how easy it is to prepare a batch of this fragrant, homemade treat. Perfect for breakfast, dessert, or any time in-between!
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Recipe Information
Ingredients
- 500 grams rhubarb stalks
- 100 grams granulated sugar
- 1 piece or teaspoon vanilla bean or vanilla extract
- 60 milliliters water
- 1 tablespoon lemon juice
Instructions
Wash the rhubarb stalks thoroughly and trim off the ends. Cut the stalks into 1-inch (2.5 cm) pieces.
If using a vanilla bean, split it lengthwise and scrape out the seeds with the back of a knife. Reserve both the seeds and the pod. If using vanilla extract, set it aside for later.
In a medium saucepan, combine the rhubarb, granulated sugar, water, and lemon juice. Add the vanilla seeds and pod (or save the vanilla extract for the end of cooking).
Place the saucepan over medium heat and stir gently to combine the ingredients.
Bring the mixture to a gentle simmer and continue to cook for 10-15 minutes, stirring occasionally. The rhubarb should soften and break down into a thick, chunky consistency.
Once the compote has reached your desired consistency, remove the vanilla pod (if used) and stir in the vanilla extract, if that’s your choice.
Remove the saucepan from heat and let the compote cool slightly before transferring it to a clean, airtight container.
Serve the compote warm, at room temperature, or chilled. Pair it with yogurt, pancakes, oatmeal, or as a topping for desserts like ice cream or cheesecake.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 105.9 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 1457 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
