Recipes Fruits and Vegetables Vegetables Rhubarb Rhubarb Compote 5.0 (5) 3 Reviews 2 Photos The best rhubarb compote (or rhubarb sauce) is made with just two ingredients for a lovely springtime dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast. Submitted by Buckwheat Queen Updated on May 20, 2024 Save Rate Print Share Close Add Photo Prep Time: 5 mins Cook Time: 15 mins Additional Time: 15 mins Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 12 ounces fresh rhubarb, trimmed and cut into 1/2 inch pieces 1/2 cup white sugar Directions Place rhubarb pieces in a medium pot; sprinkle with sugar. Stir well to ensure rhubarb is completely coated with sugar; cover and let rest for 15 minutes, stirring once so natural juices are released. Bring rhubarb mixture to a boil over medium heat, stirring often. Reduce heat; simmer until soft, about 10 minutes. Serve compote warm. Cook’s Note Store leftover compote in the refrigerator. I Made It Print Nutrition Facts (per serving) 57 Calories 0g Fat 14g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 57 % Daily Value * Total Fat 0g 0% Sodium 2mg 0% Total Carbohydrate 14g 5% Dietary Fiber 1g 3% Total Sugars 13g Protein 0g 1% Vitamin C 3mg 4% Calcium 37mg 3% Iron 0mg 1% Potassium 123mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.