Ingredients
- 4 cups chopped fresh rhubarb (about 1-inch pieces)
- 1 cup sugar (or adjust to taste)
- 1/2 cup water
- Optional: 1 tbsp cornstarch (for thickening)
- Optional: 1 cup chopped strawberries (for strawberry rhubarb variation)
- Optional toppings: Whipped cream or vanilla ice cream
Preparation
Step 1: Prep the Rhubarb
- Wash your rhubarb stalks thoroughly.
- Cut them into 1-inch pieces. I like to trim the leaves completely—they are toxic.
Step 2: Make the Base
- In a medium saucepan, combine rhubarb, sugar, and water.
- Cook over medium heat for 8–10 minutes, stirring occasionally until rhubarb softens and starts breaking down.
Step 3: Optional Thickening
- If you prefer a thicker compote or pie filling, mix cornstarch with a tablespoon of water and stir it in. Cook for 1–2 more minutes until thickened.
Step 4: Optional Strawberry Addition
- If you’re making a strawberry rhubarb recipe, add chopped strawberries in the last 2–3 minutes of cooking to prevent overcooking.
Step 5: Cool & Serve
- Remove from heat and let cool slightly.
- Serve warm as a compote or use as a filling in pies, crisps, or tarts.
- I love adding a scoop of vanilla ice cream on top—it’s heavenly!