culinary review

Rhubarb Vanilla Compote

Last Modified: 04/23/12
First Published: 04/22/12
Views: 461
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Views: 461

Rhubarb features such an interesting flavor: it's acidic, a bit tart and definitely needs a bit of sugar, but once you add that, then you're in for a lovely and unique flavor experience. Here we have cooked rhubarb into a compote, which is wonderful to serve on it's own, with a bit of whipped cream, over yogurt, over ice cream, in milkshakes - you name it!


  • About 4 cups of cut up rhubarb
  • 1 cup sugar
  • 1/2 vanilla bean, split open
  • pinch of salt
  • 2 tbsp cornstarch
  • 1/2 cup water


Place the diced rhubarb (if the skin is tough, you might need to peel it a bit), sugar, vanilla bean and salt in a pot. Bring to a simmer and let cook for about 10 minutes until the rhubarb is starting to break apart. In a cup, make a slurry with the cornstarch and the water. Add this to the cooked rhubarb and contine to simmer for another 10 minutes or so. Taste and see if the sugar content is right (if you have exceptionally tart rhubarb, you might need more.)

Let cool and store in the fridge.