Homemade Rhubarb Compote

Method5 steps

1. 1

   Step 1: Wash the rhubarb (2 lbs) and trim the ends. Peel if desired. Cut into small pieces and place in a large enough pot.

   Uses 2 lbs rhubarb (about 4 stalks)

   
2. 2

   Step 2: Add the sugar (1 cup), vanilla extract (1 teaspoon), cinnamon stick (1) and lemon juice (1 tablespoon) to the chopped rhubarb. Mix well and let macerate 20 minutes to release juice.

   Macerate rhubarb with sugar · 20 minUses 1 cup sugar · 1 tablespoon lemon juice · 1 teaspoon vanilla extract · 1 cinnamon stick · washed, trimmed and chopped rhubarb

   
3. 3

   Step 3: Place the pot on the stove and add the juice. Bring to a boil and simmer for 7 to 10 minutes.

   Simmer Rhubarb · 10 minUses ½ cup orange juice ( or apple juice) · rhubarb macerated 20 minutes with sugar, vanilla, lemon and cinnamon

4. 4

   Step 4: Remove from heat, lift out the cinnamon stick and let the compote cool/rest in the pot for 1 hour before serving.

   Cool/rest rhubarb compote · 60 minUses rhubarb compote simmered 7-10 minutes

5. 5

   Step 5: For storage, transfer the cooled compote to clean containers and refrigerate promptly. Freeze portions for longer storage. This method does not include a tested canning process for pantry storage.

   Uses rhubarb compote after 1 hour cooling/rest, cinnamon removed