Simple Rhubarb Compote or Coulis
When your rhubarb runneth over, make a compote or coulis. (Or a simple syrup for your cocktails!) This recipe is never too sweet (cloying rhubarb desserts, yeesh, no thank you), and customizable to your liking: it can be made bright or sweet, smooth or chunky—up to you. The whole thing takes about ten minutes, and the resulting compote or coulis will hold up in the fridge for weeks, making it a great way to preserve and use your rhubarb surplus.
You’re the boss.
This recipe can be made bright or sweet, smooth or chunky—you’re in charge. The chunky version is compote, which works beautifully on toast with butter, in your oatmal, or over vanilla-bean ice cream for an early summer dessert. Purée it up and you’ve got a spreadable pink coulis for morning buns, popovers, or cream tea scones. No matter the texture, you can keep it sweet (but never too sweet), or add a squeeze of lemon juice to brighten it up, if that’s your vibe. (Note: If you’re going to bake with it, as in this recipe for rhubarb rolls, leave the lemon out—it can turn metallic-y when cooked.)
Time: 10 minutes
Yield: One 8-ounce jar
1. Prep your ingredients
Chop the rhubarb into 1/4-inch chunks. If you can, use pieces with the most red pigment and avoid ones that are more greenish. This will result in a bright pink or red sauce instead of a beige one. (But a beige one will still taste good.)
If you’re adding the vanilla: Cut a vanilla-bean pod in half and save the other half for later. Split your half-pod lengthwise and use the back of a knife to scrape the beans into a small pot. If you don’t have or can’t find a vanilla bean, a teaspoon of extract will do just fine—you’ll miss the pretty black speckles, but the flavor will be great.
2. Cook all ingredients in a small pot
Toss the rhubarb, sugar, water, salt, and vanilla (if using) into a small pot over medium heat. Cook until the rhubarb starts to fall apart, about 10 minutes.
3. Remove chunks of rhubarb with a slotted spoon; keep cooking the syrup
Place the chunks of rhubarb into a bowl and set aside. Continue to cook the liquid down until it’s thick and bright in color, about 5 minutes.
4. Add the syrup back to the chunks; let cool
5. Purée, or don’t!
If you want a silky-smooth sauce, go ahead and whip it up in a food processor or blender once cool. If you prefer chunky compote vibes, you’re already done!
6. Add lemon juice, or don’t!
At the very end, stir in the juice of a half a lemon, or to taste. The lemon will cut through the sweetness and make for a brighter end product, which can be nice for non-dessert uses such as on toast or in oatmeal.
Um, excuse me?
Can I use less sugar?
I’m terrified of ultra-sweet rhubarb things so I tested the recipe down to 1/4 cup of sugar. It works, but it definitely preserves that acidic, tannic rhubarb taste. I think 1/2 cup is just the right amount to mellow out the rhubarb without becoming overly sweet, and adding lemon juice at the end can balance it out to your liking.
Can I use more sugar?
Of course, but I wouldn’t go much sweeter. If you want to add more, do so slowly, about a teaspoon at a time, ’til it’s to your liking.
Should I add the lemon juice or not?
It’s up to you, but I will say that if you’re planning to bake with it (not just spread it over toast or ice cream), you should skip the lemon. The citrus takes on a metallic-y vibe when cooked, which is why you add it at the end, once the cooked mixture is already cool.
How long will this keep in the fridge?
It’ll stay fresh in the fridge, sealed in a jar, for up to three weeks.
Can I add strawberries?
Sure! I think a half a cup of strawberries or raspberries would work nicely, especially if your rhubarb is more green than red—the berries will add a nice ruby color. Berries also add sweetness, though, so cut the sugar back to 1/4 cup and gradually add more to taste.
Will I regret making this with my green-ish rhubarb?
You might—it’ll turn out beige. If you’re envisioning ruby-red or pink vibes, you might be disappointed by a compote made with greenish rhubarb, but it’ll still taste good.
Is there any way to ensure a bright-red or pink final product?
Use chunks of rhubarb with the most red pigment, or just simply start with high-quality red-stemmed rhubarb.
What else can I do with rhubarb?
Make cocktails, of course!
