How To Make Rhubarb Compote (Cook Pudding with Me)

Chop off the unhappy ends of the rhubarb and discard them.

Weigh the rhubarb to get 2 lbs, adjusting for the amount as needed.

Chop the rhubarb into pieces.

Add 1/2 cup of water to a pan over medium heat.

Add 1/2 cup of granulated sugar to the pan with the water.

Add the chopped rhubarb to the pan.

Add 1 teaspoon of vanilla to the mixture.

Stir the mixture and let it cook until the rhubarb starts to mush up.

Once the rhubarb is mushy, remove the pan from the heat.

Allow the rhubarb compote to cool down before transferring it to a jar.

Sterilize a jar by pouring hot water into it and then tipping it out.

Transfer the cooled rhubarb compote into the sterilized jar, ensuring the lid seals properly.

Store any leftover compote in a Tupperware container in the freezer after it has cooled.

Equipment Needed

Spice Level:

Dietary