Rhubarb pieces drawn with sugar, then simmered briefly with vanilla until just tender and blushing pink in their own syrup. It is served cold as a dessert on its own or spooned over vanilla pudding, grießbrei or quark. Makes 6 servings in about 2 hr 55 min.
Prep15 min
Cook10 min
Cooling2 hr 30 min
Total
2 hr 55 min
Servings
6
DietGluten free, Vegan
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
Toss the rhubarb with the granulated sugar in a bowl and let it stand for 30 minutes, stirring once, until it has released a good amount of pink juice.
Tip the rhubarb and its juice into a wide saucepan, reserving 2 tbsp (30 ml) of the water. Add the rest of the water and the vanilla bean.
Bring to a simmer over medium heat, then cover and cook gently, shaking the pan rather than stirring, until the rhubarb is just tender but most pieces hold their shape, 4 to 6 minutes.
Stir the cornstarch into the reserved water, pour it into the pan and simmer 1 minute more until the syrup turns clear and lightly thickened.
Take the pan off the heat, remove the vanilla bean and pour the compote into a bowl.
Cool, about 1 hour, then cover and refrigerate until cold, at least 1 hour. Serve on its own or over vanilla pudding.
Tips
Use red-stalked rhubarb for the prettiest pink color.
Watch closely: rhubarb goes from tender to mush in a minute or two.
Taste after cooking; very sour stalks may need 1 to 2 tbsp more sugar stirred in while warm.
This is a refrigerator compote, not a shelf-stable preserve; keep it refrigerated or frozen.
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How long does it take to make rhabarberkompott (german rhubarb compote)?
Plan on 15 minutes of prep and 10 minutes of cooking, plus 2 hours 30 minutes to chill and rest. The recipe makes 6 servings.
How should I store rhabarberkompott (german rhubarb compote)?
Refrigerate covered for up to 5 days; it can be frozen for up to 3 months.
Can I make rhabarberkompott (german rhubarb compote) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 1 vanilla bean, split lengthwise. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
Serve it with vanilla pudding or a cup of Earl Grey tea.
Variations
Individual dessert cups: spoon 1/2 cup (120 g) compote into each of six glasses over a layer of vanilla pudding or quark cream.
Rhubarb and strawberry: replace 250 g of the rhubarb with hulled, finely chopped strawberries and stir them in with the cornstarch.
Spiced version: add 1 cinnamon stick and 1 strip (3 g) orange peel with the vanilla bean; remove them before chilling; cook time unchanged.
Unthickened compote: leave out the 10 g cornstarch and the 30 ml water for slurry for a looser, juicier compote; cook 1 minute less.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
119Calories / serving
0.3gFat
29.5gCarbs
1.2gProtein
23.1gSugar
Whole recipe (6 servings):
~714 cal ·
2g fat ·
177g carbs ·
7g protein ·
139g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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