5 Ingredients or Fewer

Simplest Stovetop Rhubarb Compote

May  7, 2021
4 Ratings
Photo by Sarah Jampel
  • Makes about 2 cups
Author Notes

Sometimes you want to eat rhubarb without making a cake, rolling out dough for a galette, or trying to figure out what the heck hazelnut frangipane is. For those times, turn to this 4-ingredient, 15-minute compote. It comes from Molly WIzenberg of Orangette, who adapted it from pastry chef Dana Cree. —Sarah Jampel

What You'll Need
  • 1 pound (455 grams) rhubarb, trimmed and cut into roughly 3/4-inch chunks
  • 1/2 to 3/4 cups (100 to 150 grams) sugar
  • 2 tablespoons (28 grams) salted butter (or use unsalted and add a pinch of salt)
  • 2 tablespoons orange liqueur, like Cointreau or Grand Marnier
  1. In a medium bowl, mix the rhubarb with the sugar.
  2. In a heavy medium saucepan over medium heat, melt the butter. When the butter has melted, add the rhubarb and sugar mixture and the orange liqueur.
  3. Allow to cook, undisturbed, for 2 minutes. Then gently stir and continue to cook, stirring occasionally, until the rhubarb is tender and beginning to fall apart and its juices are thick, 10 to 15 minutes.
  4. Store in an airtight container in the refrigerator for up to 1 week.

See what other Food52ers are saying.

  • Ontariobnd
  • Laura
  • bbmoe
  • Sarah Jampel
    Sarah Jampel

9 Reviews

Jacqueline June 6, 2018
Could this be frozen in small portions, and then thawed and refrigerated as needed?
Sarah J. June 7, 2018
Ontariobnd May 27, 2017
I made this earlier without the liquer and added fresh ginger and ground cardamom. I'm looking forward to it on ice cream later.... i can already say is great on a spoon :)
Laura April 23, 2017
I don't have any orange liqueur in my house, so I used just a tablespoon of limoncello instead. Turned out really, really nice!
This reminds of my mom's rhubarb compote. Can't wait to spread it on sourdough toast. Mmmm. Thank you!
Sarah J. April 24, 2017
So glad you liked it—it's one of my favorites!
Jamie K. June 5, 2016
What is your favorite application for this?
Sarah J. June 8, 2016
It's great to eat as-is! But also very good on yogurt, on toast, dolloped onto oatmeal, in the middle of a thumbprint cookie... etc. etc. etc.
selena June 2, 2016
Can it be processed for canning (in a jar for pantry storage)?
bbmoe May 31, 2016
In Texas, fresh rhubarb is hard to get and very expensive, but I've made this recipe with both fresh and frozen rhubarb and happily, it's better with frozen, so I can have this any ol' time.