Danish Rhubarb Compote with Vanilla
Rabarberkompot med Vanilje
A simple and versatile Danish compote made from fresh rhubarb, sugar, and vanilla. This sweet and tangy compote is a delightful accompaniment to breakfast, desserts, or even savory dishes.
🧂 Ingredients
- 500 g Rhubarb(fresh or frozen, trimmed and cut into 1 cm slices)
- 100 g Sugar(or to taste; can use cane sugar or a mix with brown sugar)
- 0.5 pod Vanilla bean(seeds scraped, or 1 tsp vanilla extract/paste)
- 2 tbsp Water(optional, if rhubarb is very dry)
👨🍳 Instructions
- 1
Wash the rhubarb and cut it into 1 cm slices. If using fresh rhubarb, trim the ends.
💡 Tip: Ensure rhubarb is well-rinsed to remove any grit. - 2
In a pot, combine the rhubarb, sugar, and vanilla seeds (or extract/paste). If the rhubarb seems dry, add a tablespoon or two of water.
- 3
Bring the mixture to a boil over medium heat, stirring gently to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer for about 5-7 minutes, or until the rhubarb is tender but still holds its shape.
💡 Tip: Avoid overcooking, as the rhubarb can become mushy. - 4
Remove the pot from the heat and let the compote cool slightly. The compote will thicken as it cools.
💡 Pro Tips
- ✓Serve warm or cold.
- ✓This compote can be stored in an airtight container in the refrigerator for up to 5 days.
- ✓For a different flavor profile, try adding a pinch of cinnamon or a few star anise pods during cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sliced strawberries along with the rhubarb for a strawberry-rhubarb compote.
- Stir in a tablespoon of orange zest for a citrusy note.
- Serve with a dollop of whipped cream, vanilla yogurt, or a scoop of vanilla ice cream.