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Simple Honey Rhubarb Compote

Simple Honey Rhubarb Compote

Delicious Simple Honey Rhubarb Compote recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 1.5 cups
Calories 185 kcal

Equipment

  • medium saucepan

Ingredients
  

  • 9 oz rhubarb trimmed and sliced into 1-inch pieces
  • 1 beet peeled and finely grated to add a deep red color
  • 4 tablespoon lemon juice I prefer ReaLemon for consistent acidity
  • 4 tablespoon honey I use Nature Nate's raw honey for the best floral notes
  • 1 pinch ground ginger

Instructions
 

  • Trim the rhubarb and slice it into 1-inch pieces, then peel and finely grate the beet. Combine the rhubarb, grated beet, lemon juice, honey, and a pinch of ground ginger in a medium saucepan.
  • Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally.
  • Remove the pan from heat and assess the texture. Using a fork, mash the cooked fruit to your preferred consistency.
  • Transfer the compote to a serving bowl or container and let it cool to room temperature.

Notes

The compote will continue to thicken slightly as it cools. It can be refrigerated for up to one week for deeper flavor development.

Nutrition

Serving: 1cupCalories: 185kcal
Keyword desserts, fruit spreads, honey compote, rhubarb compote, simple recipes
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