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Rhubarb Compote

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

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This elegant rhubarb compote offers a sophisticated twist on a seasonal favourite. By caramelising the sugar before adding the fruit, you create a complex depth of flavour that perfectly balances the natural sharpness of the rhubarb. Using white wine vinegar adds a bright acidity, making this a refined, low-sugar option for those who prefer their preserves with a more savoury, tangy edge.

While rhubarb is often reserved for crumbles and cakes, this versatile compote bridges the gap between sweet and savoury. Serve it alongside a rich mackerel fillet or roasted pork to cut through the fat, or spoon it over thick Greek yoghurt for a healthy breakfast. It is a simple yet effective way to celebrate the vibrant colour and unique zing of homemade British rhubarb.

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Ingredients for Rhubarb Compote

  • 70g sugar

  • 400g chopped rhubarb

  • 3 tablespoons plus 1 teaspoon white wine vinegar

  • Kosher salt, freshly ground pepper

How to make Rhubarb Compote

Cook sugar in a medium saucepan over medium-low heat, undisturbed, until mostly melted, 6–8 minutes. Stir edges into the centre with a heatproof spatula; cook, swirling pan occasionally, until caramel turns dark amber, about 2 minutes. Stir in rhubarb and 45ml vinegar. Partially cover and cook, stirring occasionally, until rhubarb is very soft, 8–10 minutes. Transfer to a small bowl; let cool. Stir in remaining 1 teaspoon vinegar; season with salt and pepper.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.

  • 16 janvier 2026 | Publié à l'origine

    Auteur: :

    UK recipe editors

    Examiné par des pairs

    UK recipe editors
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