Spiced Rhubarb Compote

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5 from 1 vote

This spiced rhubarb compote is equally good served over ice cream as it is dolloped on top of cooked pork or chicken.

Prep Time5

Cook Time10

Resting Time1

Total Time1 15

Course: Sauces/Condiments

Cuisine: American

Keyword: Fruit Compote, Rhubarb Recipes

Servings: Servings

Calories: 67kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 ½ pounds rhubarb stalks trimmed and cut into ½-inch pieces
⅓ cup granulated sugar
4 allspice berries (dried allspice) ground into a fine powder (See Note)
⅓ - ½ cup water

Instructions

Place the rhubarb pieces into a medium bowl and stir in the sugar. Let the rhubarb macerate for 1 hour so that it releases its juices.
Pour the rhubarb pieces and juices into a medium pot. Stir the ground allspice and ⅓ cup water into the rhubarb.
Set the mixture over medium to medium-high heat. Cook for 8-10 minutes, or until the rhubarb is soft. If the mixture is too thick, you may need to add an additional tablespoon or two of water. Scoop the compote into a serving dish.

Notes

Note: Grind the allspice in a mortar and pestle. Or place it in a heavy duty ziplock bag and crush it with the flat side of a meat mallet.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition