Chilean Rhubarb Compote — Homemade Compota de Ruibarbo Recipe

Versión en Español

Chilean rhubarb compote, or compota de ruibarbo, is fresh rhubarb gently poached in a red wine syrup with sugar and orange and lemon peel until tender but whole, then covered with the reduced syrup and served cold. It takes 20 minutes of preparation and about 30 minutes of cooking, and serves 6.

It is one of those seasonal desserts you look forward to all year, since the rhubarb harvest in southern Chile is short.

How to Make Rhubarb Compote?

You need fresh rhubarb, red wine, sugar, and orange and lemon peel. The wine, sugar, and peel are brought to a boil, the rhubarb is poached for about 10 minutes until tender, then lifted out while the liquid reduces into a light syrup that is poured back over it.

Nutritional Information

Each serving of rhubarb compote contains approximately 230 kcal, 1 g of protein, 0.3 g of fat, 50 g of carbohydrates, 45 g of sugars, and 3 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Rhubarb Compote Recipe

Preparation: 20 minutes
Cooking: 30 minutes
Servings: 6

Ingredients

• 1 kg of rhubarb stalks, cut into pieces
• 480 ml (2 cups) of red wine
• 300 g (1½ cups) of sugar
• Peel of 1 orange
• Peel of 1 lemon
• 1 pinch of fine salt

Instructions

1. In a large pot, combine the red wine, sugar, and the orange and lemon peel without the white pith, and bring to a boil over medium heat, stirring until the sugar dissolves. Add the rhubarb and a pinch of salt, lower the heat, and cook for about 10 minutes, until the rhubarb is soft but not falling apart.
2. Lift the rhubarb out of the liquid and place it in a wide dish. Boil the cooking liquid to reduce it to a light syrup, pour it over the rhubarb, let cool to room temperature, and refrigerate until serving. Serve cold, on its own or with other desserts or ice cream.

Additional Tips

Sweeten naturally

Replace part of the sugar with honey or agave syrup for a rounder, more complex flavor.

Add warm spices

A cinnamon stick or a few cardamom pods in the syrup complement the tartness of the rhubarb.

Keep the pieces whole

Poach the rhubarb gently and lift it out as soon as it is tender, since it falls apart quickly.

Frequently Asked Questions (FAQs)

1. Can I make it without alcohol?

Yes, replace the red wine with apple or grape juice for a sweet, fruity compote without alcohol.

2. How long does it keep in the fridge?

Up to 5 days in an airtight container, or up to 2 months in the freezer.

3. Can I use frozen rhubarb?

Yes, although it releases more liquid while cooking. Reduce the syrup a little longer to thicken it.

4. What can I serve it with?

It is great over ice cream, plain yogurt, or crepes, or as a filling for tarts and cakes.

Rhubarb in Chile

Rhubarb grows well in the cool, rainy climate of southern Chile, where German settlers popularized it in kuchen, jams, and compotes. Its harvest season in late spring and summer is short.

What Is Rhubarb?

Botanically, rhubarb is a vegetable, although it is cooked as a fruit. Only its tart red and green stalks are eaten, usually sweetened in desserts.

Did You Know?

Rhubarb leaves and roots should never be eaten, since they contain high levels of oxalic acid, which is toxic. Only the stalks are used in cooking.

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• Chilean Stewed Apples with Cinnamon Recipe
• Chilean Cochayuyo Seaweed Jam Recipe
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• Chilean Murta Berry Ice Cream Recipe