Strawberry Jam Whipped Cream: Rhubarb Compote

Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


fresh rhubarb, pounds 4 cups (cut) 1 pound 454 grams
granulated sugar ½ cup 3.5 ounces 100 grams
fine sea salt a pinch . .
lemon zest, finely grated 1 teaspoon, loosely packed . 2 grams


Make the Rhubarb Compote

Rinse, dry, and cut the rhubarb into ½ inch cubes. Weigh or measure out the correct amount and place it in a medium heavy saucepan. Mix in the sugar, salt, and lemon zest. Let the mixture stand at room temperature for at least 15 minutes, or until the rhubarb exudes some juice. Bring the mixture to a boil over moderately high heat, stirring constantly. Reduce the heat to low, partially cover, and simmer, stirring occasionally, until the rhubarb is tender and the liquid thickened, about 7 to 10 minutes. Remove the lid when almost tender—for the last 4 minutes of cooking—so extra liquid can evaporate. Remove the pan from the heat and let the mixture cool without stirring. (If you find that there is too much liquid after cooling, simply drain it, reduce it in the microwave or on the cooktop, and add it back to the rhubarb.)