I really should have posted this as the three-in-one it is in the first place. So here it is, in all its glorious simplicity. You start with a three and a half pound bouquet of rhubarb. Once you have it diced, 15 minutes of cooking yields three cups cordial, three cups compote, and two cups sauce. Your refrigerator will be stocked for just about any rhubarb dessert you might fancy in the next couple of weeks. And you will find yourself reaching over and over again for these three condiments, bright yet soft, sweet and softly tart.
One-pot Rhubarb Cordial, Sauce, & Compote
Yield: 3 cups cordial, 2 cups sauce, 3 cups compote
Ingredients:
3 ½ pounds rhubarb, diced into ½“ cubes to yield 9 c.
4 ½ c. water
3 c. sugar
Method:
- Place the diced rhubarb, water, and sugar in a large pan and bring it to a simmer over high heat, stirring briefly until the sugar is dissolved.
- Reduce the heat to low and simmer until the fruit is breaking down and any remaining pieces are very soft, about 15 minutes.
- Allow the rhubarb to cool in the pan.
- Reserving two cups, strain it over a large bowl or pan. Be gentle here and allow the rhubarb to drain naturally. If you smash or try to rush it, you will end with rhubarb pulp rather than rhubarb compote. Stop the draining process when the rhubarb remaining in the strainer is still appealingly juicy. This is your rhubarb compote. The liquid that has drained is your rhubarb cordial. If you would like an especially clear cordial, strain it again through a jelly bag.
- Using an immersion or conventional blender, puree the two cups of rhubarb that you reserved before draining. This is your rhubarb sauce.
- Using a funnel, pour the cordial into clean bottles or jars with tight-fitting corks or lids. Spoon the sauce and compote into clean jars with tight-fitting lids. The cordial, sauce, and compote will keep in the refrigerator for about two weeks.
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I love Rhubarb and made some bread with it recently. I believe I need to try this to put with it. Your blog is the most beautiful blog I follow. I just love it.
Oh, that is so sweet of you. Thank you. I used the sauce to sweeten baked oatmeal, and it was quite good. I suspect you could use it as a sweetener in many other recipes, too.
Your photos are stunning!! Very nice.
Thank you! So kind of you.
Gorgeous colors.
Love the three spoons.
Thanks, Kris! xo
Laura,
Your website is just beautiful. I made this today and I am enjoying the compote on some toast as I type. Thank you for sharing your family and kitchen with me!
Terra, Thank you. I’m so happy you enjoyed the recipe.
Hi! Finally learned how to make rhubarb cordial
I am a big rhubarb fan (spring = asparagus + strawberries + rhubarb) and just wanted to tell you my favourite receipes learned from my mum: a) when I make compote, i just throw rhubarb and water (almost level with the rhubarb) in a pot and sweeten according to my taste – but according to my taste buds the compote would not be complete without some shavings of lemon peel – absolutely worth a try! I also like to boil some strawberry or apple pieces along with the rhubarb – these milder tasting fruits really go well with the tartness of the rhubarb. b) my version of rhubarb tart: a short crust, a thin layer of semolina custard, pieces of drained rhubarb compote (sort of the way you describe it) plus some jelly glaze (rhubarb cordial + white wine + jelly glaze powder or gelatin) Yum! In case you try, please let me know 
Those sound lovely! Thank you for sharing.
Hello,
I just found this on Pinterest and tried it today. The cordial makes a lovely soft drink mixed with club soda and rose water. I’ve only had rhubarb as pie and am delighted to find other uses for it. Thank you.
Lynette, That sounds delicious!