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Rhubarb Orange Compote

A vibrant and refreshing compote made with rhubarb and orange, perfect for enhancing breakfast or as a sweet treat.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups rhubarb, chopped (fresh or frozen) Make sure to wash and chop into equal-sized pieces.
  • 1/2 cup sugar Adjust based on taste if the compote is too tart.
  • 1 cup orange juice (freshly squeezed is best)
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a medium saucepan, combine the chopped rhubarb, sugar, orange juice, orange zest, and vanilla extract.
  2. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
  3. Once boiling, reduce the heat and let the mixture simmer for about 10-15 minutes until the rhubarb softens and begins to break down.
  4. After 15 minutes, taste your compote. If you prefer a thicker texture, allow it to simmer a few more minutes, stirring often to avoid sticking.
  5. When satisfied with the thickness, remove the saucepan from heat and let the compote cool to room temperature.
  6. Transfer the cooled compote to a jar or airtight container for storage.

Notes

This compote can be stored in the refrigerator for about one week or frozen for up to three months. Reheat gently on the stove before serving.