Martha Stewart Rhubarb Compote

Martha Stewart rhubarb compote is an easy spring recipe with a twist: fresh ginger juice stirred into sweet, tangy rhubarb and sugar. Spoon it over pancakes or yogurt parfaits for breakfast, then add it to your cheeseboard or ice cream as a make ahead batch condiment.

She simmers the rhubarb just five minutes with sugar so chunks stay whole in the rosy sauce. Pull it off heat before every piece dissolves, since that short cook is the line between a chunky spring compote and fruit mush.

Martha Stewart Rhubarb Compote

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

32

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

30

kcal

Chunky, rose-colored rhubarb in a sweet and sour sauce with a warm ginger finish, thick enough to cling to a spoon but loose enough to drizzle.

Ingredients

• 1 3/4 pounds rhubarb, ends trimmed, cut crosswise into ¾-inch pieces (about 6 cups)
  

• 1 cup sugar
  

• 1 piece (1 inch) fresh peeled ginger, finely grated
  

Directions

• Combine rhubarb and sugar: Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.
• Cook the rhubarb: Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.
• Add ginger juice: Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture. Let sauce cool completely before serving.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Microplane zester grater, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen rhubarb for this compote?

Frozen rhubarb works fine here, but skip the thawing step and add it straight from the freezer to the saucepan with the sugar. It will release more liquid during the standing time, so you may need to simmer a minute or two longer to get the right thickness. The cook time stays around 5 to 7 minutes total.

How long does rhubarb compote last in the fridge?

Stored in a sealed jar or airtight container, this compote keeps in the fridge for up to 1 week. For longer storage, freeze it for up to 3 months and leave at least 1/2 inch of space at the top of the container, since the compote expands as it freezes. Thaw it overnight in the fridge before serving.

What can I use instead of fresh ginger in the compote?

Swap the ginger for a teaspoon of lemon or orange zest, or try a scraped vanilla bean for a warmer, sweeter note. Add citrus zest or the vanilla bean directly to the saucepan so it simmers with the rhubarb. If using vanilla extract instead, stir in one teaspoon at the end after the compote comes off heat.

Can I make rhubarb compote ahead of time?

This compote is a natural make ahead recipe since it tastes just as good cold from the fridge as it does fresh. Make it up to a week in advance and store it in a sealed jar. For gifting, spoon it into small mason jars while still warm so the lids seal as the compote cools.

What is the best way to serve rhubarb compote?

For breakfast, spoon it over thick pancakes, waffles, or Greek yogurt with granola. At dessert, try it on vanilla ice cream, poundcake, or swirled into cheesecake filling before it sets. It also works on a cheese and charcuterie board next to a sharp cheddar or creamy brie, where the tangy rhubarb cuts through the richness.