500 g (1 pound) Red Rhubarb 
6 tbsp Sugar 
2.5 dl (1 cup) Water 
1/2 Vanilla Bean or 1/2 tsp pure Vanilla Extrac

Rhubarb Compote


  • Roughly chop the Rhubarb into 2.5 cm (1 inch) pieces
  • Throw Rhubarb, sugar and water into a saucepan and simmer until rhubarb has softened and the sugar has completely dissolved
  • Sift the liquid into a clean bowl and follow my Rhubarb Syrup Recipe to finish the syrup
  • Add the Vanilla and 2 tbsp of the liquid you just sifted into the thick rhubarb "jam" and bring to a boil one more time, stirring constantly so it doesn't burn
  • Pour into a clean and sterilized jar. Store in the fridge for up to 3 weeks


Opskrift: Katrin Björk