The arrival of fresh rhubarb is one of my most anticipated culinary moments of the year. It marks the beginning of summer produce and a season of bountiful farmers market hauls and fewer trips to the regular grocery store.

I’m lucky to have a mature rhubarb plant in our garden here in Bend, which makes this recipe even more special to me.

Because rhubarb season is so fleeting, I have a tendency to hoard it. I’ll buy extra stalks to chop and freeze in chunks. This allows me to toss rhubarb into pies and crisps throughout the summer or, if I’m feeling less ambitious, simply whip up a batch of this compote long after the fresh stalks have vanished from the shelves.

While I love rhubarb in all forms, this Simple Rhubarb Compote is without fail the very first thing I make. It comes together quickly, requires few ingredients, and elevates just about everything it touches. The addition of fresh orange peel adds a lovely citrusy note—and as a bonus, the cooked down peel tastes delicious too!

I’ve updated this long-forgotten recipe with fresh photographs, along with a few tweaks to the ingredient list. I’ve also included a bonus recipe for Strawberry Rhubarb Compote if you want to mix up the flavor profile and add some jammy sweetness.

We look forward to having jars of this compote in the refrigerator all season long. It is a morning luxury spooned over yogurt bowls (and topped with house granola!). It also pairs wonderfully with chia pudding, overnight oats, or served alongside waffles and pancakes. You can even use it as a loose jam on top of a crusty sourdough bread.

In the evening, it doubles as an effortless summer dessert dolloped on vanilla bean (or roasted strawberry!) ice cream.

Ingredients and Substitution Notes:

• Fresh Rhubarb: Look for firm, crisp stalks. Deep red stalks will give your compote a beautiful, vibrant pink color, but green stalks taste nearly identical. Be sure to completely discard any green leaves (they’re toxic!) and tough ends.
• For Sweetening: Rhubarb is extremely tart, so it does require some kind of sweetener for balance. I’ve prepared this compote several ways: sweetening the rhubarb with granulated sugar, pure maple syrup, and honey. My preference is granulated sugar (it keeps the flavor pure) or maple syrup (substitution notes are in the recipe below). This recipe uses just enough to mellow the mouth-puckering tartness.
• Fresh Orange Peel: Use a vegetable peeler to shave 2–3 wide strips of peel from a fresh navel orange, avoiding the white pith. The natural oils and sweetness of the orange peel add a lovely, distinctive flavor note. You can discard the orange peels after cooking, but I enjoy leaving them in the compote.
• Vanilla Extract: Once the compote comes off the heat, we’ll stir in a small splash of pure vanilla extract for a warm, floral note.

Print

Simple Rhubarb Compote

A simple recipe for rhubarb compote infused with fresh orange peel and a splash of vanilla. It contains just enough sugar (or maple syrup) to balance rhubarb's natural tartness, without making it too sweet.

This recipe yields roughly 2 cups of compote. Consider doubling or tripling the ingredients to freeze a portion so that you can enjoy this fleeting seasonal treat all year long. Or see the recipe notes for how to make Strawberry Rhubarb Compote variation.

Spoon the compote on yogurt bowls, oatmeal, or chia pudding. It can also be used as a loose jam on sourdough toast, or as a waffle or pancake topping. It also doubles as an effortless summer dessert dolloped on top of vanilla ice cream!

Course Breakfast, Fruit Desserts

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 Servings (Yields 2 Cups)

Calories 23kcal

Author Laura / A Beautiful Plate

Ingredients

• 1 lb fresh rhubarb stalks trim and discard any leaves or tough ends
• 1 fresh navel orange
• ¼ cup water
• ⅓ cup granulated sugar or ¼ cup pure maple syrup
• pinch kosher salt
• 1 teaspoon pure vanilla extract

Instructions

• Slice the rhubarb stalks crosswise into 3/4-inch thick chunks. If your rhubarb stalks are particularly thick, slice them lengthwise before proceeding. Use a vegetable peeler to shave 2–3 wide strips of orange peel, avoiding the bitter white pith.
• Combine the rhubarb, orange peels, water, granulated sugar, and salt in a large saucepan. Stir to combine.
• Bring the mixture to a simmer over medium-high heat, stirring occasionally. The mixture will appear somewhat dry, but as the fruit begins to cooks down, it will release liquid. Reduce heat to medium or medium-low and continue cooking until the rhubarb has softened considerably and is just beginning to break down, about 15-20 minutes.
• Remove from heat, stir in the vanilla extract, cover with a lid (this will help make the pan significantly easier to clean), and allow to cool to room temperature.
• Storage and Freezing Instructions: Transfer compote to a container, cover, and store in the refrigerator for up to 2 weeks. The compote can also be frozen, Use a freezer-safe container, leaving a 1/2-inch of headspace for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator for 1-2 days before using.

Notes

How to Make Strawberry Rhubarb Compote: 

• Reduce the granulated sugar to 1/4 cup total. Keep the water quantity the same (1/3 cup), but add 8 ounces (up to 1 lb for a larger yield) of hulled and quartered fresh strawberries. 

Nutrition

Serving: 1serving | Calories: 23kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 82mg | Fiber: 1g | Sugar: 5g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 0.1mg

This recipe was originally published in August 2012 and was updated in May 2026.

The post Simple Rhubarb Compote first appeared on A Beautiful Plate.

“Why has it taken me so long to publish this recipe?” It’s a question I’ve asked myself at least a dozen times since putting this post together. Perhaps it’s because it is one of those intuitive, ‘made-by-memory’ recipes that I’ve never bothered to write down.

Either way, this tomato sauce has been a staple in my kitchen for years. It relies on simple pantry ingredients and always hits the spot when I’m craving a classic tomato pasta. It’s also beautifully forgiving—the kind of recipe you can tweak and adjust by taste without losing the heart of what makes it so good.

While this sauce celebrates the humble, yet reliable canned tomato, it’s elevated with a touch of onion, lots of caramelized garlic gloves, and a heavy infusion of fresh basil—which, for me, makes all the difference. The taste captures the essence of summer, yet it’s something you can pull together any day of the year.

The post My Favorite Tomato Sauce first appeared on A Beautiful Plate.

It’s been just over a year since we wrapped up our kitchen renovation. If you follow me on Instagram, you’ve likely seen snippets of the space—but if not, welcome!

I originally intended to share this tour sooner, but there was an unintended (and very useful) perk to holding off. After cooking hundreds of meals here, I’ve deeply familiarized myself with every choice we made. Because of that, I can firmly stand behind my recommendations.

I’m beyond grateful to work here every day, and I’m excited to finally share the tour, along with sources, details, and major takeaways from our project.

The post A Kitchen Tour: One Year Later first appeared on A Beautiful Plate.

I’m back with a brand new recipe! I’ll admit—it is a little intimidating to share content after such a long hiatus. I found myself wondering if any single recipe could be worthy of the occasion, only to discover that there is no “right” way to return.

But as I thought about what to share first, I kept coming back to this granola. It is something I’ve been making consistently and gifting to friends—a recipe that is truly useful, and one that I know will become a foundational staple in your kitchen, just as it has in mine.

While granola isn’t exactly groundbreaking, it is the type of well-tested, foundational recipe I’m most excited to prioritize and share more of here. A ‘workhorse’ staple that has become a permanent fixture in my pantry, as I hope it will in yours!

The post Go-To House Granola Recipe first appeared on A Beautiful Plate.

With fresh strawberries hitting the farmers markets, this delightful Strawberry Mascarpone Tart is a perfect choice for Mother’s Day or any upcoming summer gathering. It’s super simple to make, requires just a few basic ingredients, and doesn’t require you to preheat the oven.

The no-bake crust is a huge time-saver, and you can customize the fruit topping with whatever’s in season (so you get the freshest, tastiest results).

To prepare this tart, just follow a few simple steps and then let it chill in the refrigerator for about an hour. It’s that easy.

The post Strawberry Mascarpone Tart first appeared on A Beautiful Plate.

With a preparation time of less than 30 minutes, this whole wheat biscuit recipe is a great choice when you crave a quick and delicious accompaniment for breakfast, your favorite soups, or main courses.

You can prepare the dough and freeze cut-out biscuits, allowing you to bake them from frozen on a whim. There’s truly nothing better than filling your kitchen with the irresistible aroma of tangy, buttery biscuits at a moment’s notice.

I hope this becomes one of those cherished recipes that you make, love, commit to memory, and find yourself turning to time and time again, just as we have.

The post Easy Whole Wheat Biscuits first appeared on A Beautiful Plate.

A classic French quiche, with a tender, decadent custard and flaky crust, is truly exceptional. When paired with a fresh green salad, it easily ranks among my all-time favorite meals.

But let’s be honest, there are a lot of underwhelming and unmemorable quiches out there. This might explain why quiche is often overlooked or underrated.

While my love of quiche runs deep, I’ve yet to share an authentic French quiche recipe. Today, I’m excited to share this fantastic Gruyère Leek Quiche. It features my flaky quiche crust, along with tips I learned in French culinary school and over my years of cooking.

The post Gruyère Leek Quiche first appeared on A Beautiful Plate.

Today I’m sharing my favorite quiche crust recipe, along with various methods for preparing the dough. Feel free to choose the method that suits your preference or the equipment you have at hand.

Use this recipe and method for your favorite quiche recipes, including this Gruyère Leek Quiche.

The post Flaky Quiche Crust Recipe first appeared on A Beautiful Plate.

In anticipation of Labor Day and next summer’s Fourth of July celebrations, I’m excited to share this stunning Flag Cake Recipe with you.

Just a few weeks ago, I baked this cake for my family, and it was an instant hit. The overwhelmingly positive response inspired me to recreate and share the recipe with all of you.

This dessert features a fluffy sponge cake base, whipped cream filling, and an abundance of summer berries, arranged in the shape of the American flag.

Don’t be misled by the themed decorations – this cake is versatile and can be decorated in countless ways to suit any gathering. Personally, it’s my go-to summer cake, boasting a light texture and subtle sweetness that celebrates the bounty of berry season.

The post Flag Cake first appeared on A Beautiful Plate.

Celebrate the joy of seasonal baking with these Rhubarb Scones with Orange Glaze. I love finding new ways to incorporate rhubarb into baked goods and these scones exceeded my expectations.

For this recipe, I turned to my trusted scone dough formula, which uses a combination of cold unsalted butter and chilled heavy cream. The result? Delicately spiced scones with a tender crumb, crisp buttery edges, and tangy rhubarb pieces throughout.

To elevate them further, the scones are topped with a fragrant, zesty orange glaze. The orange complements the rhubarb beautifully and adds a burst of sweetness to every bite.

With a simple preparation and short bake time, these scones can be whipped up at a moment’s notice. To make the recipe even more user-friendly, I’ve included my favorite reheating and freezing instructions below.

The post Rhubarb Scones with Orange Glaze first appeared on A Beautiful Plate.

An Egg Salad Sandwich is a timeless and beloved classic, known for its creamy filling, delicate flavors, and nostalgic charm.

But let’s be honest, not all egg salad sandwiches are created equal. That’s where some extra effort and attention to detail can make all the difference. Simple doesn’t always mean easy or effortless.

This creamy egg salad recipe is made extra special with the addition of homemade mayonnaise (it makes all the difference!), perfectly cooked hard-boiled eggs, and fresh chives.

Served on sourdough bread and paired with peppery watercress, this lunchtime favorite becomes a true work of art.

The post Classic Egg Salad Sandwich first appeared on A Beautiful Plate.

If you’re looking for a great cocktail to serve at your next gathering, look no further! This crowd-friendly Pineapple Punch features a spicy ginger beer kick that is sure to satisfy even the most discerning palates.

This punch recipe is refreshing, fizzy, and easy to throw together. The ingredients are straight-forward: fresh pineapple juice, orange juice, lime juice, rum, and ginger beer.

If you enjoy citrus-forward drinks or cocktails made with ginger beer, such as a Moscow Mule, you’ll love this.

Whether you’re planning a backyard barbecue, casual get-together, or just want to enjoy a delicious drink on a lazy weekend afternoon, give this pineapple punch a try. It’s a guaranteed crowd-pleaser!

The post Pineapple Punch with Ginger Beer first appeared on A Beautiful Plate.