Rhubarb Citrus Compote
Easy and yummy rhubarb citrus compote for many uses.
Servings: 2 jars
Ingredients
- 450 g rhubarbs (frozen or fresh)
- ½ lemon (the juice)
- ½ organic orange (the zest)
- 1 tbsp water (optional)
- ½-1 tsp vanilla
- 4 tbsp sugar *
Instructions
- Rinse the rhubarbs and cut them into 2 cm cube size. Toss them into a small pot.
- Squeeze the lemon and add the juice to the rhubarbs.
- Zest the orange and add it to the rhubarbs.
- Add the rest of the ingredients to the rhubarbs and give it a stir. Let it simmer until cooked (about 15 min). Make sure to stir a bit in the beginning to avoid it from sticking to the bottom of the pot. You can avoid stirring too much in the mixture during cooking if you prefer the compote to have rhubarb pieces in it.
- Enjoy warm and cold. You can also freeze it for later use.
Notes
*The amount of sugar can depend on the rhubarbs and how fresh they are. I recommend adding 2 tbsp and waiting with the rest until it is cooked to see whether it needs more. I generally prefer my compote sour and not too sweet. You can always add more sugar if this recipe is too sour for you. Once the compote has cooked just add more while tasting to find your ideal amount of sugar.
I haven't tried with maple syrup or coconut sugar yet, but I'm sure you can substitute with both.
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin