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Rhubarb Compote

When your bumper crop of rhubarb pops up, make this four-ingredient rhubarb compote. You can spread it on toast, swirl it into yogurt, or use it as a dessert topping.

Rhubarb Compote

Yields 6 cups


    • 3 pounds rhubarb stalks, diced
    • 2-1/2 cups granulated sugar
    • 2 tablespoons grated lemon zest
    • Juice of 1 large lemon


    1. In a large heavy saucepan over medium heat, stir together all ingredients.
    2. Cook, stirring often, to dissolve the sugar.
    3. Reduce heat to medium-low, cover the pan, and simmer, stirring occasionally, until rhubarb is tender, 8 to 9 minutes.
    4. Transfer compote to mason jars and process in a boiling water bath. If you are going to use the rhubarb in the next few days, you can skip the canning process and keep in the refrigerator for up to 1 week.

More everyday vegan dishes

Artichoke Feta Bruschetta
Seitan Chili
Vegan Stromboli

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