Tarty Rhubarb-Thyme Compote – a delicious recipe with stalks rhubarb, sugar, lemon zest, thyme. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, toss the rhubarb with the sugar and let it sit for about 10 minutes. This will pull some of the liquid out of the rhubarb so you will need less water when you cook it.
2
In a small saucepan, mix the rhubarb with the lemon zest and thyme. Add a few tablespoons of water to make sure that the bottom of the pot is entirely coated with water. Bring the mixture to a boil, reduce the heat, cover, and let simmer until the rhubarb is very soft, about 20 minutes. Check the pan every few minutes to make sure that there is enough liquid to maintain a simmer. If needed, add a bit more water.
3
When it is done, mash the rhubarb a bit, but leave some chunks. Scoop the compote into a jar and let it cool in the refrigerator until you are ready to use it.
97
kcal
Calories
25
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 5 stalks rhubarb, scrubbed and sliced crosswise (about 3 cups), 1/2 cup sugar, 1/4 teaspoon lemon zest, 1/2 teaspoon minced fresh thyme.
Yes, Tarty Rhubarb-Thyme Compote falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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