Rhubarb Compote/Rhubarb Syrup by Jennifer Balin

Rhubarb Compote/Rhubarb Syrup by Jennifer Balin

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Makes about 1 quart compote and 1-2 quarts syrup


  • 1 pound rhubarb, cut into a 1/4” dice
  • 1 cup ripe strawberries, stemmed and halved (frozen organic can be substituted)
  • 1 cup organic vanilla sugar
  • juice of 1 lime
  • 1/4 teaspoon vanilla extract
  • 2 cups brewed tea


  1. Macerate the rhubarb and strawberries by placing them into a large glass bowl and tossing with the sugar, lime juice, and vanilla extract. Leave out at room temperature for 1-3 hours.
  2. Preheat oven to 350*F.
  3. Strain the fruit over a medium pot, adding brewed tea to the juice and reserving the fruit. Bring juice and tea mix to a rolling boil.
  4. Place the rhubarb in a glass baking dish, pour the hot liquid over it, cover and bake for 30 minutes at 350*F.
  5. Strain the rhubarb over a bowl to separate the fruit from the syrup, being mindful that the mix will be very hot, and cool everything at room temperature.
  6. Refrigerate the compote – it will firm up as it sits in the fridge. You can pulse it in a food processor to get a smoother consistency, but we prefer some chunks. This is like a jam/compote, great for toast.
  7. Refrigerate the syrup separately. This is perfect as a cocktail mix, or used to make lemonade.

Rhubarb Collins:  2 oz. rhubarb syrup, 1 oz. Barr Hill Gin, splash of prosecco.
Shake syrup and gin with ice, serve over ice, top with prosecco. Garnish with a lemon twist.

Recipe courtesy of Sugar & Olives, Chef/Creative Director Jennifer Balin


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