This is a blog post on rhubarb compote making at home. At the end of summer due to the hot weather, my rhubarb plants in the garden have been growing very well. This year it was the best harvest I had I hope it stays that way. Here are some tips on how to grow and harvest rhubarb at home.
One of the ways is to make into rhubarb crumble in which in the past I have written a recipe about it here. Now this time I am making rhubarb compote as it is an abundance of rhubarb and I able to freeze it. Of course, the compote needs to be freeze but just to be on the safe side I want to freeze it. By freezing, it will definitely last/ keep for at least 3 months. It will longer but the flavours might change due to the freezing process. Of course, if you have canning skills it is possible to use them instead of keeping it in the freezer. It is possible to serve fresh immediately after cooking as well. But I like to extend my stash of harvest. Therefore the end of summer and early fall season tends to be a busy time for preserving garden produce.
Rhubarb compote is great to serve with breakfast oats. It just adds some taste to plain porridge. It is also great to serve with cheese and crackers as dessert. A great Christmas present idea or something to serve during the Christmas period.
I have added minced ginger and lemon to the compote as it will give some depth of flavor. But feel free to omit it if you don’t like the taste. Do use some ginger stems or crystallized if there is any around. I added a sachet of pectin. This is to thicken up the compote. The duration of cooking time depends on how chunky the texture of rhubarb one would still like in the compote. Rhubarb tends to softens quickly. Therefore the cooking time wouldn’t be too long. To achieve jam consistency it takes under 1 hour.
Rhubarb compote recipe
500 grams rhubarb
1-2 cups of granulated sugar
1 sachet pectin
! tbsp lemon juice
! tbsp grated fresh ginger or ginger stem.
Mix the pectin in a small bowl with water. Stir till there are no more crumbs. In a pot add the rest of the ingredients and bring to boil. Turn down the heat once it starts to boil and let it simmer add the pectin. turn off the heat till the desired texture is achieved.
Rhubarb compote recipe
- cooking pot
- 500 grams fresh rhubarb stalk only
- 1-2 cups sugar
- 1 sachet pectin
- 1 tbsp lemon juiice
- 1 tbsp minced fresh ginger or stem ginger
- Mix the pectin in a small bowl with water. Stir till there are no more crumbs. In a pot add the rest of the ingredients and bring to boil. Turn down the heat once it starts to boil and let it simmer add the pectin. turn off the heat till the desired texture is achieved.