3 Ingredient Vanilla Bean Rhubarb Compote

glass jar of vanilla bean rhubarb compote with a black spoon in it.

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)


  • 3 cups rhubarb, diced (about 4 stalks)
  • 1/3 cup honey
  • 1/4 cup water
  • 1 vanilla bean or 1 tsp vanilla bean paste


  1. Place rhubarb, honey, and water in a medium saucepan.
  2. 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.
  3. Cook over medium heat until mixture comes to a simmer.
  4. Cover saucepan and reduce heat to low. Simmer until rhubarb is softened, about 10 minutes.
  5. Remove from heat, remove the vanilla bean pod, and cool before pouring into a glass jar.
  6. Store in the refrigerator up to one week, or freeze for up to three months.


  • 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 1/2 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