Rhubarb Raspberry Compote

A bright, jammy topping that balances rhubarb's tartness with sweet raspberries, perfect for yogurt, pancakes, or ice cream.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Brunch, Dessert

Cuisine American

Servings 4 servings

Calories 120 kcal

Ingredients

Fruits and Vegetables

2 cups rhubarb, chopped About 2-3 stalks, trimmed and cut into 1/2-inch pieces.
2 cups raspberries Fresh or frozen.

Sweeteners

1 cup sugar Reduce to 3/4 cup if raspberries are very sweet or replace half with honey or maple syrup.

Liquids

1/2 cup water

Flavorings

1 teaspoon vanilla extract
1 tablespoon lemon juice Brightens and helps with setting.

Instructions

Cooking

Combine the rhubarb, raspberries, sugar, and water in a medium saucepan over medium heat.
Bring the mixture to a gentle boil, then lower the heat so it simmers.
Stir occasionally and let it simmer for 15-20 minutes, until the rhubarb is tender and the compote has thickened slightly.
Remove from heat and stir in the vanilla extract and lemon juice.
Let cool to room temperature before transferring to a jar or serving bowl.

Notes

Best enjoyed spooned over Greek yogurt, used as a topping for vanilla ice cream or pound cake, or swirled into oatmeal, pancakes, or waffles. Store in the refrigerator for up to 7-10 days.

Keyword easy dessert, fruit topping, Raspberry Compote, Rhubarb Compote, Small Batch Recipe