I couldn’t imagine the success I had with my first recipe translated into english language and American units. So I follow up my rhubarb curd with another rhubarb recipe… Rhubarb Compote!
It’s simple, it’s fast and is a perfect light spring dessert. Rhubarb Compote brings me childhood memories!
If you’re very lucky, go out to your garden and pick some rhubarb or if you’re not that lucky buy some rhubarb next time you go for grocery shopping. The rhubarb is still perfect for compote or pie. Later in the summer I think it’s better to make rhubarb juice.
Rhubarb Compote is also easy made on the stove but I prefer my InstantPot.
The compote is perfect is great with some biscuits and some mascarpone cheese. Or with vanilla ice cream and granola topping.
- 8 stems Rhubarb (normal size)
- 1 cup sugar
- 0,5 cup water
- 1,5 tsp ginger (fresh grated)
- 2 pcs cinnamon sticks
Wash and rinse the rhubarb. You can peel them if they are rough before you cut them into 1 inch pieces.
Start the your Instant Pot and heat up your cooker on Sauté. First place some butter or oil and let it melt before you sauté the rhubarb. After a couple of minutes add the sugar. When the sugar has melted add water spices. Stir. Turn off the Sauté-function.
Close and lock the lid of the pressure cooker.
Press manual and adjust to 2 minutes. Allow the pressure to naturally release for ten minutes.
Let the compote cool before you place it in your fridge for a couple of hours before serving. And don't forget to pick out the cinnamon sticks!