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Easy Rhubarb Compote Recipe for Fluffy Pancakes and Waffles at Home

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A quick and simple rhubarb compote recipe that adds a tangy-sweet topping to pancakes, waffles, and more. Ready in under 20 minutes with easy ingredients and a gentle simmering technique.

Ingredients

Scale
  • 4 cups chopped rhubarb stalks (about 500 grams or 1.1 pounds)
  • 1/2 cup granulated sugar (100 grams)
  • 1/4 cup water (60 ml)
  • Zest of 1 lemon
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Rinse about 4 cups (500 grams) of rhubarb stalks and chop into roughly 1/2-inch (1.3 cm) pieces. No need to peel.
  2. In a medium saucepan, combine chopped rhubarb, 1/2 cup granulated sugar, 1/4 cup water, lemon zest, 1/4 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt.
  3. Place the saucepan over medium-low heat and stir occasionally until the mixture comes to a gentle simmer, about 5 minutes.
  4. Continue simmering for another 8-10 minutes, stirring every couple of minutes to prevent sticking, until rhubarb is tender but still holds some texture.
  5. Taste the compote and adjust sweetness or spice as desired by adding more sugar, cinnamon, or grated ginger.
  6. Remove from heat and let the compote cool for about 10 minutes to thicken and meld flavors.
  7. Serve warm over pancakes or waffles, or store in a clean jar in the refrigerator for up to one week.

Notes

If compote is too watery, simmer longer uncovered to reduce liquid. If too thick, stir in a splash of water or lemon juice. Use medium-low heat to avoid burning. Stir frequently but gently to keep chunks intact. Frozen rhubarb can be used but thaw first and reduce water slightly.

Nutrition

Keywords: rhubarb compote, pancake topping, waffle topping, easy breakfast recipe, quick compote, homemade syrup, vegan compote

Find it online: https://chrisfeasts.com/easy-rhubarb-compote-recipe-for-fluffy-pancakes-and-waffles-at-home/