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Rhubarb Compote with Honey Recipe

As a child I really disliked rhubarb but since moving to Hunkington House I have tried different ways of eating it. Having four rhubarb plants in the garden there isn’t actually anyway I could ignore it if I’m honest. So I’ve tried jams, gins and most recently I tried making a compote to enjoy with my granola and I’ve found a mega quick way to make it in around 5 minutes.

I chose to add honey rather than sugar because I wanted a healthier option and when you read the instructions I am hoping you will see that you don’t need to add anything else to it so here we go my quick rhubarb compote with honey recipe!

Rhubarb Compote with Honey

Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes

Equipment

  • 1 medium sized pan with a lid
  • 1 spatula to mix with

Ingredients
  

  • 250 g Sliced rhubarb defrosted see notes why it needs to be defrosted
  • 20 g runny honey

Instructions
 

  • For this recipe you need to have washed and thinly sliced your rhubarb and then put it in the freezer it. I always freeze the rhubarb in 250g amounts so I can easily take it from the fridge.
    Let the rhubarb defrost in a bowl and the juices from the rhubarb will be released which means you don't need to add water to it. (See notes if you can't be bothered with this stage).
  • Tip the defrosted rhubarb into a medium sized saucepan and add the honey.
    Add the lid and turn on the heat to medium high.
  • Stir the rhubarb briefly as soon as it starts to bubble / boil and then replace the lid.
    Let it bubble / boil for 5 minutes and as soon as it goes soft & mushy turn off the heat.
  • Tip the rhubarb into a cold bowl to cool down. You can eat it straight away but as it cools the compote will turn from green (rather unappealing if I'm honest) to a pinker colour.
  • When cold store in an airtight container in the fridge. I have kept mine up to 7 days.

Notes

Notes: The earlier in the season the rhubarb is picked the pinker it is so you may see a colour difference with ‘older rhubarb’.
If you can’t be bothered to freeze and defrost the rhubarb you won’t have any rhubarb juices so try adding in 30mls of orange juice at the start.
Let me know if you make it, love Caroline xxx

As a child I really disliked rhubarb but since moving to Hunkington House I have tried different ways of eating it. Having four rhubarb plants in the garden there isn’t actually anyway I could ignore it if I’m honest. So I’ve tried jams, gins and most recently I tried making a compote to enjoy with my granola and I’ve found a mega quick way to make it in around 5 minutes.

I chose to add honey rather than sugar because I wanted a healthier option and when you read the instructions I am hoping you will see that you don’t need to add anything else to it so here we go my quick rhubarb compote with honey recipe!

Rhubarb Compote with Honey

Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes

Equipment

  • 1 medium sized pan with a lid
  • 1 spatula to mix with

Ingredients
  

  • 250 g Sliced rhubarb defrosted see notes why it needs to be defrosted
  • 20 g runny honey

Instructions
 

  • For this recipe you need to have washed and thinly sliced your rhubarb and then put it in the freezer it. I always freeze the rhubarb in 250g amounts so I can easily take it from the fridge.
    Let the rhubarb defrost in a bowl and the juices from the rhubarb will be released which means you don't need to add water to it. (See notes if you can't be bothered with this stage).
  • Tip the defrosted rhubarb into a medium sized saucepan and add the honey.
    Add the lid and turn on the heat to medium high.
  • Stir the rhubarb briefly as soon as it starts to bubble / boil and then replace the lid.
    Let it bubble / boil for 5 minutes and as soon as it goes soft & mushy turn off the heat.
  • Tip the rhubarb into a cold bowl to cool down. You can eat it straight away but as it cools the compote will turn from green (rather unappealing if I'm honest) to a pinker colour.
  • When cold store in an airtight container in the fridge. I have kept mine up to 7 days.

Notes

Notes: The earlier in the season the rhubarb is picked the pinker it is so you may see a colour difference with ‘older rhubarb’.
If you can’t be bothered to freeze and defrost the rhubarb you won’t have any rhubarb juices so try adding in 30mls of orange juice at the start.
Let me know if you make it, love Caroline xxx

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