Spring Rhubarb Compote with Vanilla Bean

by Kelli & Brad

vanilla rhubarb compote

I didn’t like it as a kid, but as I got older the flavor of rhubarb grew on me. Now one of my all time favorite warm weather treats is strawberry rhubarb pie (gluten free crust of course : ). This compote is now a new addition to my favorite things to do with rhubarb.

The tartness of rhubarb hints at its many medicinal properties. Its been used in traditional medicine practices for centuries for relief of digestive discomforts like constipation, bloating, and other digestive maladies.

Want another reason to eat it? Rhubarb is technically a vegetable, so eat up! Ok, so the orange juice and honey add sugar to the equation and make this a treat, but it’s as healthy a treat as they come. We enjoy this spread on our savory and sweet gluten free crepes, and it’s a beauty on oatmeal too.

Spring Rhubarb Compote with Vanilla Bean
  • 1 Pound fresh rhubarb stalks, chopped small
  • Juice of 1 medium orange
  • ¼ Cup raw local honey
  • 1 Vanilla bean
  1. Slice vanilla bean lengthwise and use a small spoon to remove seeds.
  2. In a small saucepan add rhubarb, juice, honey, vanilla seeds AND pod.
  3. Bring to a simmer over medium heat then reduce to medium low and cook for about 15 minutes until rhubarb is cooked down and the mixture is beginning to thicken.
  4. Remove from heat and let cool. Remove vanilla pod.
  5. Serve right away. Stores well for 3-4 days in refrigerator.


photo credit: topfife cc

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 are the dynamic duo behind the creation of Fooduciary. We started this site because we care about others and want to help as many people as we can. All we have to say is, thanks for being here. And send us a note any time. We love hearing from our readers.

{ 7 comments… read them below or add one }

Shelley Alexander June 2, 2013

Hi Kelli and Brad, This recipe looks so good! I will have to try it soon! Thanks for creating such a tasty and simple recipe using beautiful spring produce.


Brad June 3, 2013

Thanks so much Shelley! You’re welcome, and we’d love to hear how the recipe goes for you. Have fun!


Katelyn June 4, 2013

I just froze a pound of rhubarb last week and have been wondering what on earth to do with it! 🙂 will it really only last a few days though?


Brad June 4, 2013

We’re trying to err on the safe side there, but, secretly, we’ve kept some in our fridge for much longer and it was fine. You could even freeze some of the compote as well if you wanted.


Katelyn June 4, 2013

Awesome, this will be made tomorrow and your secret is safe with me 😉


Taylor Weber June 11, 2013

This may sound silly, but how do you like to eat this best?! Like what do you put it on and such. Thanks!! Cannot wait to try.


Brad June 11, 2013

Compote is technically a dessert unto itself. You can eat straight up. We like to top it with a little coconut cream, or eating with our favorite non-dairy ice cream. Let us know what you come up with!


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