Ingredients
1 bunch fresh rhubarb, washed, trimmed and cut into 1½- to 2-inch pieces
½ – 1 cup sugar*
Instructions
- Preheat the oven to 350˚F. Add rhubarb to a baking dish and sprinkle with sugar (and whatever else you’re using to flavor your rhubarb; see recipe note). Bake for about 35 minutes, or until the rhubarb immediately falls apart when you press down on it with a fork.
- Remove the baking dish from the oven and allow to cool a few minutes before using a fork to mash and shred the rhubarb into a compote consistency. (Technically, it will be a consistency that falls between a jam and a compote.) If not used immediately, transfer to a jar with a tightly fitted lid and store in the fridge for up to 5 days.
Notes
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The amount of sugar you use will depend on your rhubarb (some is more tart, others more sweet) and the desired sweetness of your “compote.” We suggest starting with ¾ cup of sugar the first time you make this, and easing up or down from there. Because, yes, you will make this more than once — promise
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Also, feel free to play with flavor! This is great with vanilla paste (or extract), lemon or orange zest or grated ginger added too.
- Prep Time: 5 minutes
- Cook Time: 30 minutes