One-pot Rhubarb Cordial, Sauce, & Compote

by Laura on May 24, 2011

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.


{ 1 trackback }

Summer Fruits : Made From Scratch
December 6, 2011 at 2:45 pm

{ 12 comments… read them below or add one }

1 Lanell May 24, 2011 at 8:33 am

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.

2 Laura May 24, 2011 at 8:54 am

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.

3 Kelly May 24, 2011 at 7:22 pm

Your photos are stunning!! Very nice.

4 Laura May 24, 2011 at 8:49 pm

Thank you! So kind of you.

5 Kris Jacobson May 31, 2011 at 12:16 pm

Gorgeous colors.
Love the three spoons.

6 Laura May 31, 2011 at 8:03 pm

Thanks, Kris! xo

7 Terra September 27, 2012 at 2:12 pm

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!

8 Laura September 27, 2012 at 2:56 pm

Terra, Thank you. I’m so happy you enjoyed the recipe.

9 MacareuxMoine May 19, 2013 at 6:34 pm

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 :-)

10 Laura June 6, 2013 at 9:32 am

Those sound lovely! Thank you for sharing.

11 Lynette August 1, 2013 at 10:55 pm

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.

12 Laura August 3, 2013 at 3:03 pm

Lynette, That sounds delicious!

Leave a Comment

Previous post:

Next post: