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Easy Rhubarb Compote


Rhubarb Compote on Cinnamon Pancakes

Rhubarb Compote on Cinnamon Pancakes

Diana Rattray

This rhubarb compote is a snap to make with fresh sliced rhubarb, and it makes such a delicious topping for pancakes, cheesecake, or ice cream. 

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: Makes About 2 1/2 Cups


  • 1 1/2 pounds rhubarb, cut in 1/2-inch pieces
  • 1 cup granulated sugar
  • juice of 1/2 lemon
  • zest and juice of 1/2 orange
  • 1 teaspoon vanilla extract, optional
  • red food coloring, optional


 In a medium heavy saucepan, combine the sliced rhubarb with the sugar. Stir over medium heat until the sugar is dissolved and the mixture begins to boil.  Add the lemon juice, and orange zest and juice.

Reduce heat to low, cover, and simmer for 8 to 10 minutes, stirring occasionally.

Stir in vanilla, if using, along with red food coloring, if desired.

Makes about 2 1/2 cups

Shown in the photo: Cinnamon Pancakes

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