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Green Rhubarb Recipe

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Why is my rhubarb green? - My Cancale Kitchen

Ever wonder why nowadays most rhubarb stalks are mostly green?

Provided by: EasyRecipesCooking.com

Categories: blog,jams and preserves


  • Ever wonder why nowadays most rhubarb stalks are mostly green?

Rhubarb Compote (Quick and Easy) | Jernej Kitchen

Rhubarb compote is a simple treat made in just 15 minutes. Tasty compote recipe that’s not too sweet and can be served for breakfast or dessert.

Provided by: EasyRecipesCooking.com

Total time: 15 minutes

Prep time: 10 minutes

Yield: serves 2 people


320 g fresh rhubarb (11.3 oz) or approx. 5 large stalks
360 ml water (1 1/2 cup)
2 tbsp freshly squeezed lemon juice
140 g sugar (3/4 cup)
1 tbsp honey (optional)
1/2 vanilla pod
1 tsp bio lemon zest
1 Chamomile tea bag


  • First clean and prepare your rhubarb. Remove all the leaves because they are inedible. If you are using the green, unforced rhubarb, then peel it. If you are using pinky rhubarb, so the forced one, there’s no need to peel it. Roughly chop the rhubarb on 2 – 3 cm (1-inch) slices.
  • Add water, freshly squeezed lemon juice, sugar, honey (optional), vanilla pod, lemon zest and chamomile tea bag to a saucepan. Place over medium-high heat and bring to a boil.
  • Once the mixture is boiling, reduce the heat, remove the tea bag and add rhubarb to the saucepan. Cover with a lid, cook for about a minute over low heat, then turn off the heat and let stand for 8 – 10 minutes.
  • Divide your compote between two bowls. Serve immediately, at room temperature or cold. Place in the fridge overnight and serve the compote cold. That’s especially great for hot spring and summer days because it’s light and refreshing.

Nutrition Facts:

ServingSize 2, Calories 345, SugarContent 81 g, SodiumContent 12 mg, FatContent 0.3 g, SaturatedFatContent 0.1g, TransFatContent 0 g, CarbohydrateContent 88 g, FiberContent 3.1 g, ProteinContent 1.6 g, CholesterolContent 0 mg

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