Rhubarb Compote


It’s rhubarb season for a hot minute. But what is rhubarb? Rhubarb is a vegetable that looks like celery, except the stalks are reddish. It is quite tart and not so pleasant eaten raw, but when cooked down with sugar, rhubarb shines and reveals its amazing taste and beautiful color in a jam-like consistency. And with this rhubarb compote, there is so much versatility. Put it on yogurt, pancakes, toast, ice cream, and even use the juice to make cocktails. So hopefully now you can put the rhubarb in your CSA box to good use!

Makes about 1 cup.


  • 2 cups of chopped rhubarb (chopped into 1/2 inch pieces)
  • 1/2 cup sugar
  • 1 tbsp lemon juice


1: Combine rhubarb, sugar, and lemon juice in a small saucepan. Stir over medium heat until the sugar dissolves. Lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is tender, about 7 minutes. Take off the heat, and transfer to a bowl.

2: Let the mixture cool completely before serving. To use later, cover the compote and refrigerate. It will be good for up to a week.

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