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Rhubarb Compote with Vanilla Sauce

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Rhubarb Compote with Vanilla Sauce
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Ingredients (10)

  • 750g rhubarb, cleaned, scraped and cut into larger sized pieces
  • 50-70g + 2 tablespoons sugar
  • 1-2 tablespoons lemon juice
  • 30g cornflour
  • 3 egg yolks
  • 20g sugar
  • 15-20g vanilla sugar
  • 20-30g cornflour (cornstarch)
  • 3/8 liter milk
  • 1 vanilla pod
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Rhubarb is in full season right now and I have been enjoying several sweet (some not so sweet) experiments with this wonderful ingredient in my kitchen.

I was not always a rhubarb fan though. I remember getting served some kind of funny looking, greenish, slop that tasted so chemical I was under the impression rhubarb only came in cans!

It was much later that I learned to appreciate the spectacular versatility of rhubarb.
This season I have been indulging in Rhubarb. The farmers at my Farmer’s Market have provided me with several varieties of rhubarb and are educating me about the vegetable

What’s For Lunch, Honey


  1. 1For the Rhubarb Compote
  2. 2Place the rhubarb with about 2 tablespoons of sugar in a saucepan. Set aside for approx. 15 minutes until the juices are drawn out. Pour in about 100 ml water and the lemon juice into the sauce pan and bring to a boil. Covered, simmer for 4-5 minutes. In a small cup or bowl mix the cornflour with 6 tablespoons of water to a smooth mixture. Pour into the rhubarb mixture and simmer for a further 3 minutes.
  3. 3Sprinkle in the 50-70g of sugar. Give it a taste if the compote is still too tart then add another few teaspoons. Set aside to cool completely.
  4. 4For the Vanilla Sauce
  5. 5In a bowl, beat the egg yolks with the cornstarch, sugar and vanilla sugar to a smooth paste. Make sure there are no lumps in the mixture. Whisk in the milk.
  6. 6Split the vanilla pod lengthways and scrape out the seeds. Add the seeds and pod into the egg-milk mixture.
  7. 7Heat mixture in a pan over a medium heat until the sauce thickens. Do not allow to boil. Remove the vanilla pod and serve either still warm or chilled.
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