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Rhubarb Compote
(Rhabarber Kompott)

Rhubarb Compote Puree
Rhubarb compote chunky
Rhubarb compote with Quarkschaum


This is a very versatile sauce. You can use it as a dessert topping or a parfait, like the Rhubarb Strawberry Compote with Quarkschaum or you can puree for a smooth sauce and use for a base for a cake like Rhubarb Kuchen. It is also nice as a side dish with roasted meats.


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Prep time: | Cook time: | Total time: | Yield: 3 cups , Serving size: 1/ 2 cup | Calories per serving: 51 | Fat per serving: 0 gr | carbs per serving: 13 gr | protein per serving: 0gr


2 cups rhubarb
1 cup water
1 vanilla bean, or 2 tsp vanilla extract
1/4 - 1/3 cup sugar,( depending on how tart the rhubarb is)
1 teaspoon orange zest
1/8 teaspoon salt
1 tablespoon lemon juice

Cinnamon stick (optional)

1 package (2 tsp gelatin) dissolved

or Cornstarch slurry
2 tablespoons cornstarch dissolved in 1/4 cup water

Strawberry Option
A great combination is Rhubarb strawberry Compote.
If you want add a cup of sliced strawberries.

printer friendly           Metric Conversion Chart

Hand Held Immersion Blenders


Cut rhubarb into small 1/4 inch chunks

ohhh but first Cut any leaves off the stems as they are toxic.

Measure out 2 cups of Rhubarb

Split the vanilla bean long ways down the center leaving end intact. Simmer the vanilla bean in 1 cup of water for 10 minutes to get good vanilla flavor.

Then measure your liquid and fill up to a 1 cup.

Add the 1/2 cup of vanilla flavored water and rhubarb to the pot.

Add half of the sugar and start to simmer.
If you want you can add a cinnamon stick or 1 tsp cinnamon now.

Add the orange zest


This only takes about 5 minutes in most cases and the rhubarb will be soft. Older stalks may need more. When done remove the vanilla bean. You can leave chunky or puree. To thicken the sauce, whisk in the cornstarch slurry while simmering, or you can add gelatin which will thicken it when it cools.

If you desire add a cup of strawberries now with the heat turned off.. They will cook in 5 minutes with just the residual heat.

For the gelatin, add 2 tsp (one packet) to 1/4 cup cold water and let it expand (bloom) about 5 min. Then add 1/4 cup very hot water and whisk to dissolve all gelatin.


Add the gelatin to the sauce. I pureed this sauce because I am going to use it for a dessert and top with Quarkschaum.

Coarse texture Rhubarb Compote,
with cinnamon

Smooth texture Rhubarb Compote with a vanilla bean,

This works well with this dessert topped with
Quarkschaum, a mix of custard and quark and meringue.

This is Rhubarb is stewed with strawberries and topped with the Quarkschaum.

Here is the recipe for the above desserts

Product Links and more Recipes


KitchenAid KHB100ER Hand Blender, Empire Red



In Australia

Tefal Click 'N' Mix Stick Blender

Rhabarber Blechkuchen
Rhubarb Sheet Cake

German Plum Cake


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Last updated April 27, 2013