Sweet and tart, this is a very versatile compote. This originated from our old bakery days and it was the filling in our Rhubarb Pecan Squares.

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If you haven’t noticed by now – I LOVE rhubarb! I love it so much my backyard is one giant plot of this plant! So needless to say we make a lot of things with rhubarb and this compote is probably our most made recipe out of it. Occasionally I will cook this up with strawberries and sometimes I will add rosemary for a more savoury flavour and this versatile recipe is great for toast, pancakes, fillings and charcuterie boards.

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Yield

@ 5 Cups

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Yield

@ 5 Cups

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes
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Ingredients:

  • 10 Cups of Chopped Rhubarb
  • 2 & 1/2 Cups of Sugar
  • 5 Tablespoons of Cornstarch
  • 1 Tablespoon of Vanilla

Tips & Tricks:

  • May be preserved as you would any other jam.
  • Recipe may be halved. In fact half of this recipe is used in our Rhubarb Butterscotch Cobble Pudding Cake
  • Prefer a savoury touch!? Switch out the vanilla for rosemary.

Directions:

  1. In a large saucepan over medium to high heat, bring together all ingredients except for the vanilla.
  2. Bring mixture to a low boil and cook until the rhubarb breaks down and everything has thickened.
  3. Remove from heat and add the vanilla. Stir!
  4. Place the pan back on low heat and stir steadily for 1 one minute.
  5. Remove from heat and allow to cool slightly. May be used right away or stored in the fridge.
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