A simple recipe for rhubarb compote infused with fresh orange peel and a splash of vanilla. It contains just enough sugar (or maple syrup) to balance rhubarb's natural tartness, without making it too sweet. This recipe yields roughly 2 cups of compote. Consider doubling or tripling the ingredients to freeze a portion so that you can enjoy this fleeting seasonal treat all year long. Or see the recipe notes for how to make Strawberry Rhubarb Compote variation.Spoon the compote on yogurt bowls, oatmeal, or chia pudding. It can also be used as a loose jam on sourdough toast, or as a waffle or pancake topping. It also doubles as an effortless summer dessert dolloped on top of vanilla ice cream!
Recipe by Laura / A Beautiful Plate on May 28, 2026
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.51 stars (110 reviews)
Keywords
rhubarb compote, rhubarb compote recipe
Ingredients
1 lb fresh rhubarb stalks (trim and discard any leaves or tough ends)
1 fresh navel orange
¼ cup water
⅓ cup granulated sugar (or ¼ cup pure maple syrup)
pinch kosher salt
1 teaspoon pure vanilla extract
Categories
Breakfast
Fruit Desserts
Cuisine
American
Steps
Slice the rhubarb stalks crosswise into 3/4-inch thick chunks. If your rhubarb stalks are particularly thick, slice them lengthwise before proceeding. Use a vegetable peeler to shave 2–3 wide strips of orange peel, avoiding the bitter white pith.
Combine the rhubarb, orange peels, water, granulated sugar, and salt in a large saucepan. Stir to combine.
Bring the mixture to a simmer over medium-high heat, stirring occasionally. The mixture will appear somewhat dry, but as the fruit begins to cooks down, it will release liquid. Reduce heat to medium or medium-low and continue cooking until the rhubarb has softened considerably and is just beginning to break down, about 15-20 minutes.
Remove from heat, stir in the vanilla extract, cover with a lid (this will help make the pan significantly easier to clean), and allow to cool to room temperature.
Storage and Freezing Instructions: Transfer compote to a container, cover, and store in the refrigerator for up to 2 weeks. The compote can also be frozen, Use a freezer-safe container, leaving a 1/2-inch of headspace for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator for 1-2 days before using.
Nutitrion
Serving Size: 1 serving
Calories: 23 kcal
Carbohydrates: 5 g
Protein: 0.3 g
Fat: 0.1 g
Saturated Fat: 0.01 g
Sodium: 1 mg
Sugar: 5 g
Unsaturated Fat: 0.04 g
Reviews
Carol Stoner on 2026-06-04 (5 stars): Forgot to ask…Anyone tried it with frozen rhubarb? Have some from last season I would love to use up.
Carol Stoner on 2026-06-04 (5 stars): Delicious. I made the strawberry rhubarb compote, forgot to reduce the sugar, and did not find it too sweet at all. Great on sourdough toast!
Sarika on 2025-10-12 (5 stars): Great easy recipe with a very balanced flavour
Diane Nichols on 2025-05-23 (5 stars): Perfect and delicious! Thank you!
Candy on 2025-05-02 (5 stars): I didn't have lemon on hand but some ginger in the freezer so added it. Delicious, love it on my yogurt and grandkids had it on pancakes.
CeeCee on 2025-04-10 (5 stars): This is lovely! So bright and fresh, with just the right amount of tartness. Delighted to see it freezes well, too. This is a recipe that will be in regular rotation during the rhubarb season.
Hulatosin on 2025-01-06 (5 stars): Simple and delicious! Thank you so much for sharing this recipe - I was hankering after some rhubarb, and got a couple of bunches in my shopping today. Initially I was going to make a crumble, but then remembered I’ve been wanting some compote for a while.
Came out perfect and looking forward to having it on my yoghurt in the morning!
Barbara Chapman on 2024-09-24 (5 stars): This rhubarb compote looks wonderful for crisps and for topping on ice cream or cake!
Dagvb on 2024-06-24 (4 stars): Love this recipe! So easy and the lemon adds just enough to brighten in up and add another layer of subtle flavor. This is heavenly served over vanilla or strawberry ice cream!
susan lister on 2024-06-18 (5 stars): I love this recipe and have used it many times. I have the rhubarb compote in my porridge 😋 it’s also delicious spread on toast as a jam.
Jessica on 2024-06-12 (5 stars): Thank you so much for creating and sharing this recipe! I’m cooking with rhubarb for the very first time. Thank you for an easy to follow, low ingredient recipe I can cook over the stove
Jill on 2024-06-02 (5 stars): Love this! Wonderful over yoghurt, tried it over cheese cake also! Easy to make,
Hibber on 2024-05-26 (5 stars): very simple. Made half recipe. Substituted erythritol for sugar, and used a little less of it. Served on top of kefir chia pudding.
Anne Wichman on 2024-05-26 (5 stars): I added fresh raspberries and sliced strawberries while cooking. When sour cherries are in season, I pit and add them as well. Great on yogurt or vanilla ice cream.
