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Tangy Rhubarb Compote


Have you ever tried homemade rhubarb compote? Trust us, nothing beats it! Well, maybe some things, but let’s not go there. It’s important to stock up on rhubarb when it’s in season from April to June, so you can enjoy this tangy treat for months to come.

Rhubarb compote is also a relatively healthy alternative as it contains vitamin C, as well as small amounts of vitamin A, calcium, and iron.

Season of ruhbarb

The best time to harvest local rhubarb is from late April to June. Then the stalks, which are actually large petioles, are juicy and aromatic.


During this time, you can find it at many farmers’ markets and grocery stores. If you’re not sure where to buy rhubarb, check with your local farmer’s market or ask at your grocery store’s produce section.

Later on in the year, rhubarb should no longer be harvested and eaten, as the concentration of oxalic acid is then too high.

Buying Ruhbarb – Quality check

When buying fresh rhubarb, look for stalks that are firm and crisp. The color can vary from light green to dark red, but it doesn’t affect the taste. Remember that the thicker the stalk, the more likely it is to have a tough outer layer that should be peeled before using.


How to peel rhubarb

When processing fresh rhubarb, it’s important to note that you should peel thick stalks, as they contain oxalic acid that can cause stomach upset in many people.

You can use a vegetable peeler or small, sharp knife to easily remove the hard skin, along with the woody part at the bottom.

  1. Prepare your vegetable peeler or a small, sharp knife: Make sure your peeler or knife is clean and sharp.
  2. Trim off the top and bottom of the rhubarb stalks.
  3. Hold the rhubarb stalk with one hand, and the peeler or knife with the other. Start at the top and peel down the length of the stalk in long, thin strips. The skin should come off easily.
  4. Continue peeling the entire stalk until all the skin has been removed.
  5. Once the rhubarb is peeled, discard the skin and the woody part at the bottom.

Substitute sugar

For a healthier option, swap refined sugar with honey, agave syrup, or coconut blossom sugar. You can also add other fruits like apple, pear, or strawberry for a delicious twist.

How to serve Rhbuarb Compote?

Rhubarb compote is a delicious addition to many desserts or breakfast dishes. Whether you prefer something sweet or tangy, there is a wide range of options for what to serve with it.

  • Dessert waffles, pancakes, or crepes.
  • Rice pudding or semolina pudding.
  • Vanilla or chocolate pudding, or ice cream.
  • Yogurt, muesli, or granola.
  • Fruit parfait.
  • Pound cake (like Nut Pound Cake), angel cake, or cheesecake topping.
  • Glaze for roasted meat or vegetables.
  • Cocktail mixer for a fruity twist.



After preparing, you can use your rhubarb stew right away. You can also preserve it by filling it into cleaned jars while still hot, and letting them cool down quickly for long-term storage.

And if you want to freeze it, just pack it in freezer-safe containers and it’ll last up to 12 months.

So go ahead, get your rhubarb on and enjoy this delicious homemade compote!


Also try our recipes for Meringue Dessert with Strawberries and Cream or Overnight Apple Bircher Muesli.


Homemade Rhubarb Compote

5 from 1 vote
Total Time 35 minutes
Course Dessert
Cuisine German
Servings 4 yields
Calories 260 kcal


  • Small cooking pot


  • 2 lbs rhubarb about 4 stalks
  • ½ cup orange juice or apple juice
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cinnamon stick


  • Wash the rhubarb and trim the ends. Peel if desired. Cut into small pieces and place in a large enough pot.
  • Add both types of sugar, cinnamon stick, and lemon juice. Mix well and let the rhubarb steep for 20 minutes, creating a flavorful rhubarb juice.
  • Place the pot on the stove and add the juice. Bring to a boil and simmer for 7 to 10 minutes.
  • Remove from heat and let it sit in the pot for an hour. It is ready for use by then.
  • If you want to preserve your compote, prepare the jars and ensure they're clean.
    Boil the rhubarb compote again and pour it into the jars while it's still hot. For a good seal, it's important that the jars cool down as quickly as possible. Place the jars halfway into cold water or in a cool place like the basement.


If you’re using relatively thick rhubarb and not peeling it, pre-boil the pieces in water for a few minutes to reduce the oxalic acid content. Then discard the water and add the remaining ingredients, simmering until you have a compote.
Keyword compote, preserves, rhubarb, seasonal
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Copyright © by Susanne Queck und Wunderlander Verlag LLC. Original on Unauthorized republication of all or part of the text is prohibited.Image credit: Unless otherwise noted: ©Pro Stock Media via or ©

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