This time of year it’s a must to have at least one Mason Jar of rhubarb compote in the refrigerator. It’s pure joy when you open the refrigerator and you get a glimpse of the delicious red compote – then you know that you’re about to have a taste of sweet summer.
In our families we love to eat the compote with a lot of things‚ even with our dinner, but our favorites are probably with yoghurt, with ice cream, in a trifle, in cakes or together with cheese and biscuits.
A really good version of rhubarb compote is neither too sweet nor too sour and most importantly there should still be some firmness left in the rhubarb. But of course that’s just our opinion. 😉 Try to find the version you like, by adding a little sugar at a time. If you wish for a more soft “jam-like” compote, just cook it for a little longer.
Rhubarb and strawberries are also an excellent match. So if you have fresh or frozen strawberries at hand, you can advantageously mix them with the rhubarb.
Tip! When you ar at it, make a double portion, as it’s impressive how fast a glass of compote can be emptied.
Recipe
You will need:
Rhubarb and vanilla compote:
• 500 g rhubarb, chopped into approx. 2cm cubes
• 1/2 vanilla pod
• 100 g sugar
Rhubarb and Strawberry compote:
• 500 g rhubarb, chopped into approx. 2 cm cubes
• 400 g strawberries, frozen or fresh
• 1 vanilla pod
• 300 g sugar
Tip!
How to:
Make both version of compotes:
- Place the chopped rhubarb (and whole strawberries) in a small saucepan.
- Scrape the seeds from the vanilla pod and mix togehter with a little bit of the sugar so that the vanilla comes apart.
- Add pod, seeds and all the sugar to the saucepan and leave for 15-30 min.
- Bring to a boil, then turn down the heat.
- Stir occasionally.
- Simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.
- If you want your compote sweeter, just add some more sugar. Let simmer and stir until the extra sugar is dissolved.
- Pour the compote into scalded and Atamon-rinsed jars and close them immediately.
