Photo by Salt Water New England

Friday, May 18, 2018

Rhubarb Compote (Stewed Rhubarb) over Ice Cream

Photos by Salt Water New England

Fresh rhubarb is in season for many.  Here is an easy recipe for a surprisingly tasty topping used over vanilla or chocolate ice cream. While some may call it "rhubarb compote," many others prefer the more descriptive "stewed rhubarb."

Cut off the toxic leaves.

Might as well grab some asparagus while you're there.

Trim the Ends.
For every 3 cups of cut up rhubarb, add ½ cup of sugar and 2 or 3 tablespoons of water.

Cut into small chunks.

Add Sugar, Then Water.

Cook in a saucepan, over a medium heat, until the rhubarb is tender, usually about half an hour (this is not unlike how one would make cranberry sauce).

Then whisk into a sauce.

When over ice cream, it can be served hot, but many think chilled is even better.

Rhubarb Compote (Stewed Rhubarb) over Ice Cream


  1. A favorite of my husbands. PA

  2. The Maremma reminds me of my sister's Great Pyrenees twins, and that puppy is just adorable. The rhubarb and asparagus looks good, too.

  3. Can you can this?

  4. One of my spring favorites! I try to convince my wife, but she's not having it. I tell her it's a "New England Thing".

  5. I made my first batch of the year this week. Chilled stewed rhubarb is definitely better than warm. It's perfect with any dairy product; ice-cream, yoghurt, double cream, clotted cream...

  6. Growing up, one of our neighbors liked to grow vegetables. He had a row of rhubarb along a garage wall. Several times over the summer, we would find a bag full of fresh vegetables sitting on the back porch. We knew it was Mr. Hart.

    This post brought up that memory. Mr Hart was a very generous man and grew amazing rhubarb (his corn was outstanding, as well). Whenever I saw the bag on the back porch, I would hope it contained rhubarb. I never did like it cooked, though, even on ice cream. I often just ate the stalks raw.