This 3 ingredient vanilla bean rhubarb compote is naturally sweetened with honey and is a delicious way to use your spring rhubarb! The perfect combination of sweet and tart, this easy compote goes well with everything from oatmeal to ice cream. (gluten-free, dairy-free, nut-free)
Every spring, gorgeous red stalks of rhubarb pop up in grocery stores and farmers markets, then quickly disappear a few short weeks later. If you're lucky enough to find some, scoop it up! Rhubarb is most often found in strawberry rhubarb pies, but it's delicious other ways, too. So if you got a little over-zealous and bought a little too much rhubarb (like I tend to do), this compote is a great way to use it, preserve it, and enjoy its sweet-tart goodness for weeks to come!
Why You'll Love This Rhubarb Compote Recipe
Many rhubarb recipes lean on strawberries for sweetness, but this one leaves out the strawberries and instead leans on warmer, stronger sweet players. This jammy rhubarb compote has the best of both worlds - honey's sweetness plus rhubarb's signature tart notes. Scented with warm vanilla beans, this simple recipe is short on ingredients but big on flavor. The beautiful pink-red color makes it dreamy to slather on anything and everything! It's incredibly easy to make and naturally sweetened with honey.
The Ingredients
- Rhubarb - Make sure any leaves are discarded
- Vanilla Beans - Real vanilla beans are very important in this recipe, so don't skimp and use vanilla extract. You can, however, use vanilla bean paste!
- Honey - I like to use raw honey for the best flavor.
How To Make It
- Wash and dice the rhubarb, discarding any leaves. Add them to a medium saucepan with the honey.
- Split the vanilla bean in half lengthwise and add to the saucepan.
- Bring the mixture to a simmer.
- Turn the heat to low and simmer, covered, until the rhubarb is softened, about 10 minutes.
- Remove from heat, discard the vanilla bean pod, and let the compote cool slightly before pouring into jars.
How To Store Rhubarb Compote
Store your compote in a sealed container in the refrigerator for up to a week, or in the freezer for up to three months.
Can Rhubarb Compote Be Canned?
Rhubarb is a fairly acidic vegetable and can be canned in a water bath when stewed and sweetened. Add the hot compote to sterilized jars, leaving a half-inch headspace. Be sure to wipe the rims clean before securing the lids. Process for 15 minutes in a water bath. For a full breakdown on canning, read my Beginner's Guide to Canning.
Ways To Use Honey-Sweetened Vanilla Bean Compote
- Use it to top oatmeal or yogurt for a healthy and delicious breakfast.
- Spread on toast or dollop on pancakes or waffles.
- Serve with a charcuterie board.
- Pour warm compote on top of ice cream for an easy dessert.
- Top with a crumb topping (like in this crumble) to make a yummy baked crisp.
If you made this recipe, please leave a star rating in the comments!
Print3 Ingredient Vanilla Bean Rhubarb Compote
This 3 ingredient vanilla bean rhubarb compote is naturally sweetened with honey and is a delicious way to use your spring rhubarb! The perfect combination of sweet and tart, this easy compote goes well with everything from oatmeal to ice cream. (gluten-free, dairy-free, nut-free)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: about 3 cups 1x
- Category: sauce
- Method: stovetop
- Cuisine: American
Ingredients
- 3 cups rhubarb, diced (about 4 stalks)
- ⅓ cup honey
- ¼ cup water
- 1 vanilla bean or 1 tsp vanilla bean paste
Instructions
- Place rhubarb, honey, and water in a medium saucepan.
- If you're using a whole vanilla bean pod, split the vanilla pod in half lengthwise. Add the whole thing to the saucepan. If you're using vanilla bean paste, add it to the saucepan.
- Cook over medium heat until mixture comes to a simmer.
- Cover saucepan and reduce heat to low. Simmer until rhubarb is softened, about 10 minutes.
- Remove from heat, remove the vanilla bean pod, and cool before pouring into a glass jar.
- Store in the refrigerator up to one week, or freeze for up to three months.
Notes
- This recipe can easily be doubled or tripled for a larger batch.
- If you prefer to can your rhubarb compote, pour the hot compote into sterilized jars, leaving ½ inch of headspace. Process in a water bath for 15 minutes. For more detailed instructions, visit my Beginner's Guide to Canning.
Keywords: vanilla bean rhubarb compote, vanilla rhubarb compote, honey sweetened rhubarb compote
This post was originally published May 2018 and has been updated.
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