Rum Rhubarb Compote Recipe

Rhubarb Compote Made in the Microwave

This Rum Rhubarb Compote Recipe is quick and easy to make.

An amazing rhubarb sauce recipe!

It will take under 10 minutes from start to finish to make this compote with liqueur!

This rhubarb sauce with rum /liqueur is great for topping ice cream, sorbets, frozen yogurt, regular yogurt, puddings, pound cakes and more!

If you would rather make the compote without the rum, (and make it for kids to enjoy too!), you can easily substitute fruit juice instead.

You will need about 1 1/2 pounds of rhubarb to make this topping.

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Ingredients

2/3 cups granulated (white) sugar
3 tbsp. rum or fruit juice
1 tsp. grated orange rind (zest), divided
4 cups chopped (about 1" size) rhubarb

Directions

In a large microwave-safe bowl, combine the rhubarb, granulated sugar, 2 tbsp. of the rum, and the orange rind.

Cover with a vented lid, (or a lid loosely/overlapping the top), and microwave on "High" for 2 1/2 minutes.

Stir gently once, and microwave for an additional 3 - 4 minutes on "High", or until rhubarb is tender. (Microwave wattage varies with different microwave ovens, so cooking time may vary.)

Remove mixture from the microwave, and stir in the remaining 1 tbsp. of rum.

Let the rhubarb rum compote cool (sauce will thicken).

Serve warm or at room temperature as a topping for ice cream, sorbet, pound cake, yogurt and more!

Makes about 2 - 2 1/2 cups.

Store unused compote in the refrigerator.

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