Lemony Rhubarb Compote

Lemony Rhubarb Compote
4.5 from 2 ratings
Compote may sound fancy, but it's just a French word for fruit cooked with sugar to create a sweet, saucy condiment. All you need for this recipe is rhubarb, sugar, lemon zest and a pinch of sugar but the optional lemongrass puree and strawberries definitely bring it to the next level. Use this sauce, with the optional strawberries, to make strawberry shortcakes on biscuits; top with lightly seasoned whipped cream. It would also be wonderful spooned over ice cream or bread pudding. 
Prep Time
Cook Time
Lemony rhubarb compote recipe
Total time: 32 minutes
  • 8-10 long stalks fresh rhubarb, 2 pounds total
  • 1 cup sugar
  • 1 tablespoon refrigerated lemongrass puree, optional
  • 2 teaspoon finely grated fresh lemon rind
  • 1/4 teaspoon salt
  • 1 quart strawberries, hulled, halved, sliced, about 3 cups, optional
  1. Trim ends off 8-10 rhubarb stalks and discard leaves. Cut rhubarb stalks in half lengthwise. Cut crosswise into 1/2-inch pieces. You will have about 8 cups.
  2. Put rhubarb, 1 cup sugar, 1 tablespoon lemongrass puree, 2 teaspoons lemon rind and 1/4 teaspoon salt into a large saucepan. Heat over medium-high, stirring constantly for 5 minutes.
  3. Reduce heat to low. Cook, uncovered, stirring often, until rhubarb softens and mixture thickens, 6 to 10 minutes. If using strawberries, stir in 1 quart and simmer 2 minutes. Remove from heat.
  4. Serve warm. Or, divide among small covered containers and refrigerate up to several days or freeze for several months.