It’s Rhubarb Season: Make A Honey Rhubarb Compote

Rhubarb, what’s that & how do I cook with it?

Raw rhubarb is crunchy like celery with a harsh lip-puckering flavor. But, when rhubarb is cooked down it becomes soft and the tart flavors mellow out.

Rhubarb can be used in a variety of culinary creations, like cooked into jams, and desserts, or just sauteed alongside some roast chicken, pork, or tofu. I love turning rhubarb into a honey-sweetened compote. I keep it in the fridge or freezer for all kinds of usages, like a Honey Rhubarb Yogurt Parfait.

Here are the details on this sweet-tart compote, and how to make it.

Just 3 Ingredients

This recipe is amazing and it only requires 3 things!

Rhubarb: Look for crisp stalks that are firm and tender.

Honey: I enjoy using clover, orange blossom, or sage liquid honeys.

Lemon: One lemon doubles as the zest and the juice for this recipe.

How to Make this Honey Rhubarb Compote: It’s as easy as 1-2-3!

1. 1. Add all ingredients to a saucepan.
   2. Cook on medium to low heat for 5-10 minutes, stirring occasionally. 
   3. Then, turn the heat to low and continue to cook for and additional 5 minuites or until the rhubarb is broken down. 

How to use Rhubarb Compote

You can get creative and use this compote in a variety of recipes. 

• Spread on toast
• Incorporate it in some Fancy PB & Js
• As an accent in a turkey and cheese sandwich
• An ingredient in Yogurt Parfaits
• Spooned over vanilla ice cream
• Baked into muffins, scones, etc.
• Blended into a smoothie
• Whisked into a Vinaigrette to be drizzled over a bowl of springtime greens or a hearty grain bowl.

Sharper Nutrition Fix: Rhubarb

What is Rhubarb and how does it taste?

Rhubarb is technically a springtime veggie, however it is often eated like a fruit. The bright pinkish-red stalk is the edible part of this perennial plant. The redder the stalk the sweeter the flavor.

Rhubarb is pretty sour, think lemonly sour, and therefore often cooked with sugar to make it extra tasty. Many people associate rhubarb with strawberries because they are often paired together in desserts.

How to Cook with it

Slice it up and serve in savory dishes, like in a chard stir-fry or baked alongside chicken.

Another option, cook the rhubarb down into a sweet dessert. I like to cook it down into a compote and then add it to smoothies, yogurt parfaits, and even a heavenly Lemon Rhubarb Vinaigrette. 

Storage of Rhubarb Stalks

You can store rhubarb stalks in either the refrigerator or freezer. 

Refrigerator: Wrap the rhubarb stalks up in a reusable produce bag, aluminum foil, or covered container. Store for 2-3 weeks in the crisper drawer of your fridge. 

Freezer: Slice the stalks into 1 to 2-inch pieces. Then, freeze in a single layer on a baking sheet for about 4 hours. Once fully frozen, transfer the rhubarb to a reusable freezer bag and store it for 6 months to a year.

Like Rhubarb?

Whether you are enjoying this recipe simply with some buttered toast, or whisked into a vinaigrette and drizzled over an elegant mixed greens and herbs salad, your tastebuds will be singing it’s spring!

• Berry Rhubarb Smoothie
• Honey Rhubarb Yogurt Parfait
• Lemon Rhubarb Vinaigrette 

Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.

Check Out These Posts!

Strawberry Smoothie Bowl [Vegan and High Protein]

Healthy Berry Bliss Tropical Smoothie Copycat Recipe

The Easiest Homemade Strawberry Rhubarb Crisp

Honey Rhubarb Fruit Parfait: A Quick and Healthy Recipe

Resources

https://www.almanac.com/plant/rhubarb