Max out local rhubarb season: Stewed rhubarb compote recipe


Rhubarb is a delicious, tart little vegetable that is currently at its peak of season in BC. Most Kitsilano grocery stores have rhubarb on sale this week and the Kitsilano Farmers Market is also likely to have plenty available on Sunday.

As kids, my mother grew tons of rhubarb and used every last stalk. We ate rhubarb pie, muffins, chutney, jams, cakes…you name it! Nonetheless, my favourite was and still is basic stewed rhubarb. I love this compote served over plain greek yogurt but it is also delicious as a topping for pound cake, pancakes or ice cream.

Stewed Rhubarb Compote

6 cups rhubarb
1 cup sugar
2 tbsp water

Combine rhubarb, sugar and water over medium heat until sugar dissolves. Reduce heat to medium-low and cook for about 15 minutes or until slightly thickened.


Last modified: May 24, 2012

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