This Rhubarb Compote is a Game-Changer!

Wash and trim the rhubarb, discarding the inedible leaves.

Weigh the rhubarb and cut it into chunks, placing it in a bowl.

Add a quarter of the amount of sugar to the rhubarb.

Leave the rhubarb to macerate in the sugar for 2 to 3 hours or overnight to release the juice.

Boil the syrup made from the sugar and rhubarb for about 10 to 15 minutes until it turns a lovely color.

Remove the tea bags from the syrup after boiling.

Add the rhubarb to the syrup and bring it to a boil.

Stir the mixture and then simmer gently for about 10 minutes until the rhubarb collapses into the syrup.

Leave the compote to cool before decanting it into jam jars.

Store the compote sealed in the fridge for up to a week or freeze it for later use.

Equipment Needed

Spice Level:

Dietary