Rhabarberkompott 
(German rhubarb compote)

Freshly harvested rhubarb
Image by Wikimedia: Frank Vincentz

Germans enjoy seasonal desserts, and rhubarb compote is a simple solution for using fresh rhubarb in mid-spring. Use deep red stalks to produce a beautiful, garnet-colored sauce. Take care not to use the leaves, as they’re toxic.

Serve this tangy-sweet compote on its own or drizzled over a scoop of strawberry or vanilla ice cream.

Rhabarberkompott

Rhabarberkompott

Course: Desserts, Dessert SaucesCuisine: Germany
Makes about

1

quart

Germans enjoy seasonal desserts, and rhubarb compote is a simple solution for using fresh rhubarb in mid-spring.

Ingredients

  • Rhubarb — 2 pounds, or 4 or 5 cups

  • Water — 1/2 cup

  • Brown sugar — 3/4 cup

  • Lemon juice — 2 tablespoons

Directions

  • Cut the rhubarb into small chunks. Add to a medium-sized, nonreactive saucepan, along with the water and sugar. Bring to a boil, then reduce heat to low and simmer until the rhubarb is softened and falling apart.
  • Stir in the lemon juice and serve on its own or over ice cream.

Rhabarberkompott Notes and Variations

  • Adjust the amount of sugar to fit your personal sweet tooth.
  • Add a stick of cinnamon and 5 or 6 whole cloves to the simmering compott to give it added richness of flavor.
  • Rhubarb compote also makes a great topping for sweet crepes, pancakes and waffles.

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