I have a confession… Okay, here we go. I did not like rhubarb until I made this compote and last week’s recipe for rhubarb crumble. Now, I am converted and am a full blown rhubarb enthusiast!
Rhubarb is this beautiful vegetable (I Googled and apparently rhubarb is not a fruit!), which prime season should be enjoyed to the fullest in my opinion. As a newly converted rhubarb fan, I can’t wait to make lots of recipes with rhubarb, and with Swedish strawberries when strawberry season starts.
Anyhow, this compote is literally perfect for anything and not only for parfaits. The other day, my parents and I had pancakes with this compote and it was top notch. However, you can also put it on your oatmeal, toast, cereal, rice cakes with nut butter (YUM!), yoghurt bowls, over ice cream, cake, or even in triffles. The ways you could use this seasonal, delicious, and fresh compote are limitless. If you have another idea for how to use it, definitely do let me know.
Moving on, I decided to make parfaits using the compote simply because it’s a delicious classic and super easy to make. Also, parfaits are great to photograph, hehe. In conclusion, don’t be scared of this beautiful, sophisticated, seasonal produce and try making this compote. It really is easier to make than it looks and worth every minute spent making it. Enjoy!
I swear to god, rhubarb definitely is one of the prettiest pieces of produce.
Rhubarb Compote & Parfaits
It’s fresh, seasonal, and the perfect addition to anything from your oatmeal and yoghurt bowls to your pancakes and cakes.
- Yield: 4–6 servings, about 3,5 dl / 1,5 cups 1x
- Category: Compotes
- 400g / 14 oz of rhubarb
- 5 tbsp granulated sweetener of choice (I used coconut sugar)
- 1 tbsp water
- 1/2 tsp vanilla powder
- Optionally a dash of cinnamon
- A pinch of salt
- Yoghurt of choice
- Granola or müsli of choice, I recommend checking out my granola category
- Clean the rhubarb and cut into thumb nail thick pieces.
- Put all the ingredients starting with 3 tbsp of sweetener in a medium to large pot and cook over medium heat with the lid on for about 15-18 minutes.
- Taste test and adjust the sweetness if needed. Cook for another 10 minutes or to desired consistency.
- Transfer to a disinfected jar and store in the fridge. It should stay good for at least a week if stored correctly.
- To make the parfaits, divide the rhubarb compote between four to six glasses or such and layer with yoghurt of choice and granola or müsli of choice.
Keywords: Rhubarb, compote