Two-in-One Recipe for Rhubarb Syrup + Rhubarb Compote

By Emily Farris
April 27, 2017
32 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This easy, no-waste rhubarb recipe yields two great products. The first is a rhubarb syrup that’s sweet and slightly tart, and perfect for mixing into cocktails and mocktails. The second is a delicious rhubarb compote that’s wonderful on toast, yogurt, and vanilla ice cream. Because the whole thing cooks on the stovetop for about an hour, the syrup gets the vibrant pink color of the rhubarb, leaving the compote looking a little bland. But don’t worry; it still tastes great. Emily Farris

Makes: 3 cups syrup, 2 – 2.5 cups compote

  • 6 cups (about 2 pounds) rhubarb, cut into 1/2-inch pieces
  • 2 cups sugar
  • 2 cups water
  • 2 tablespoons apple cider vinegar
  • 1 pinch cinnamon
  • 1 pinch cardamom
  1. Add the rhubarb, sugar, and water to a medium-sized pot over medium-high heat, stirring occasionally.
  2. Once it reaches a boil, reduce the heat to low, and add the vinegar, cinnamon, and cardamom. Stir, then let the mixture simmer for at least 45 minutes, or up to an hour. (The longer it simmers, the more syrupy it will become.)
  3. Using a fine mesh strainer, strain the syrup into a bowl or large measuring cup, reserving the mash. Strain the mash one or two more times until it reaches the consistency of a compote. (The more you strain, the more syrup you’ll get.)
  4. Let both products cool to room temperature, then store them in covered Mason jars in the fridge. Covered and refrigerated, the compote should keep at least a week, and the syrup three weeks.

More Great Recipes:
Condiment|Cocktail|Ice Cream/Frozen Desserts|Alcohol-Free Drinks