Rhubarb Compote

Rhubarb is amazing when in season. The beautiful color alone is already a good excuse to make this compote.

Rhubarb Compote







  • 500 g rhubarb
  • 1 vanilla pod
  • 2 cinnamon sticks
  • 2 tbsp brown sugar


1. The start of your Compote
Slice the rhubarb in 5 cm pieces. Put 1 cm layer of water into the COMBEKK Dutch Oven. Add rhubarb, sugar and cinnamon. Cut open the vanilla and with a knife scrape out the seeds. Add the seeds and the pod to the mixture then cook lid-on for 20 minutes.

2. Stir
Stir the rhubarb and check if it falls apart. If not, put the lid on for another 5 to 10 minutes until it falls apart completely.

3. Taste and serve
Have a taste and more sugar to level up the compote. Cool overnight or serve immediately as a side dish. This compote is delicious served with cookies, cakes and pavlova's, use it as a jam or without sugar as a sweet/sour component to a heavy meal.


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