Rhubarb Compote

Rhubarb Compote

People’s first reaction to this recipe normally is quite sceptical. “Garlic and ginger in rhubarb?!”, they say, pulling a face at the same time. But I can assure you it’s worthwhile. Traditionally most people in our country only know rhubarb as a dessert. Or maybe as a sweet condiment, like the apple-compote (appelmoes) so many people add to almost everything they eat. And of course, in this recipe it still is a sweet condiment. Only a little bit spiced up. Try it!


Chopped Rhubarb


600 g rhubarb
2 shallots
2 cloves of garlic
1 T grated ginger
200 gr sugar
400 ml water
2 T rice vinegar
2 T olive oil
Salt & pepper

Gently saute the finely chopped shallots & garlic for about 3 minutes until soft and translucent. Add the grated ginger and saute for another half minute. Add water and sugar. Bring to the boil.
Add the rhubarb (chopped in 1 cm pieces). Bring back to the boil, but only just. Let it softly heat through (not bubbling) for about 5-7 minutes. You don’t want it to get too mushy. Take the rhubarb out with a slotted spoon. Put into a sieve over a bowl to catch more of the juices which you can add back to the pan. Reduce the liquid on high heat until you have about 1 dl of sticky syrup left. Let it cool down, add the vinegar and the rhubarb. Serve at room temperature, warm or cold.


About Robin

I love to cook. Check out my dutch website: Aziatische-ingredienten.nl
This entry was posted in Side Dishes and tagged . Bookmark the permalink.

2 Responses to Rhubarb Compote

  1. Yvon says:

    Hoe krijg je die rabarberfoto voor elkaar!? Geweldig. Was hier even aan het ronddwalen, hihi ik val nog best mee geloof ik met sesamzaad als ik sommige foto’s zie ;-)

  2. Robin says:

    In het midden van de bundel zie je een touwtje. Dus eigenlijk is het een soort wigwam. ;)

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