Rhubarb is one of my (many) favourite things about Spring! This lovely Orange-Scented Rhubarb Compote is a versatile condiment recipe that can be used from breakfast to dinner to dessert. Not bad for a vegetable!
Rhubarb is a tangy plant stem that lends itself well to a variety of dishes. This compote can be enjoyed on a seedy bread alongside breakfast, or drizzled on plain yoghurt or soaked oatmeal. It blends deliciously with herbs and roasted meats, such as thyme, rosemary or sage with pork loin or roast chicken. Serve for dessert either by itself, drenched in vanilla ice cream, or over a slice of lemon loaf.
A potent Spring food – humble rhubarb is astringent and sour, grounding and focusing the mind while it cools and lightens, tonifying the liver and tissues after a long damp Winter.
I prefer my compote rather sharp and tangy, so I only use 1 Tbsp of syrup. Depending on your tastes, you may prefer adding a second one, especially if you are serving it as a jam or dessert.
Orange-Scented Rhubarb CompoteCourse: Condiments, Dessert, Fruit, Plant-based, Recipes, Veggies
4 c. chopped rhubarb
1 orange, zest + juice
1/2 c. water
1-2 Tbsp maple syrup or honey, to taste
- In a medium pot, combine all ingredients and bring to a light boil over medium heat. Turn heat down to low, cover pot with a lid, and simmer gently for 15-20 minutes, stirring occasionally.
- Once most of the rhubarb has fallen apart, and some of the water has steamed away, turn off the heat and allow to cool. It should be the consistency of a partially pureed soup – not too watery.
- Serve as is, or get inspired by some of the ideas listed above!
- If you want something a little thicker (closer to a jam), keep simmering until more of the water has evaporated, and you’re happy with the result! Due to the lower sugar and pectin content, this compote will not get thick and gelled, so if you are looking for a rhubarb jam, this is not the recipe for you!
Love this Orange-Scented Rhubarb Compote? Try these Spring recipes too:
Mineralizing Nettle Infusion by Hayley Stobbs, R.Ac
Rhubarb Bars by Hayley Stobbs, R.Ac
Cherry Blossom Fermented Honey by Fare + Flourish
Herbal Vinegar by Fare + Flourish