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Bon Appétit

Rhubarb Compote

2.0

(2)

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Alex Lau

This compote would be quite fine on toast.

Recipe information

  • Yield

    4 servings

Ingredients

⅓

cup sugar

2

cups chopped rhubarb

3

tablespoons plus 1 teaspoon white wine vinegar

Kosher salt, freshly ground pepper

Preparation

  1. Cook sugar in a medium saucepan over medium-low heat, undisturbed, until mostly melted, 6–8 minutes. Stir edges into the center with a heatproof spatula; cook, swirling pan occasionally, until caramel turns dark amber, about 2 minutes. Stir in rhubarb and 3 Tbsp. vinegar. Partially cover and cook, stirring occasionally, until rhubarb is very soft, 8–10 minutes. Transfer to a small bowl; let cool. Stir in remaining 1 tsp. vinegar; season with salt and pepper.

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Reviews (2)

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  • The yield is tiny. I'd double or triple the recipe for practicality, I used three teaspoons instead of three tablespoons. The caramel seized up when adding the rhubarb so either add rhubarb the same as sugar or in a separate pan heat the rhubarb up to temp

    • Anonymous

    • 5/30/2023

  • I would like to have a word with whoever thought that 3 TABLESPOONS was the correct ratio for this recipe. Also why make caramel and then dump in cold/room temp rhubarb which makes the caramel seize up? I spent days searching for rhubarb, was so excited to make compote and I am very glad that I halved the vinegar to start which was still waaaaay too much. BA you almost never fail me! Re-write this!

    • Anonymous

    • Boston, MA

    • 5/7/2020

  • Not bad. Remained pleasantly tart. A little heavy on the vinegar.

    • nataliematz88

    • Omaha, Ne

    • 5/23/2019