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danish rhubarb compute in bowl with fresh rhubarbs

Rhubarb compote

Recipe for rhubarb compote
Here is a quick and easy recipe for a delicious compote with rhubarb and vanilla! This old-fashioned rhubarb compote can be used in cakes and rhubarb desserts, or it can be served with chicken or meat. You can use fresh or frozen rhubarb.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Danish
Servings 4 people
Calories 69 kcal

Ingredients
  

  • 300 g rhubarb
  • 50 g sugar
  • 1 tsp vanilla paste or 1 vanilla bean

Instructions
 

  • Wash the rhubarb and cut it into 1 cm slices.
  • Place the rhubarb, sugar, and vanilla in a pot and bring it to a boil while stirring. Let the compote simmer for 5 minutes until the rhubarb is tender and slightly cooked down. It shouldn't be completely cooked through.
  • Remove the pot from the heat and let it cool slightly before pouring it into clean sterilized jars.

Nutrition

Calories: 69kcalCarbohydrates: 17gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 3mgPotassium: 216mgFiber: 1gSugar: 14gVitamin A: 77IUVitamin C: 6mgCalcium: 65mgIron: 0.2mg
Keyword Danish rhubarb compote, stewed rhubarb
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