Easy-As-Pie Rhubarb Pie
Sweet-tart rhubarb pie with a flaky crust and hint of cinnamon—simple to make, beautifully rustic, and irresistibly delicious warm or chilled.
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Balsamic Rhubarb Compote
A tangy-sweet compote of tender rhubarb simmered with balsamic vinegar, sugar, and fresh ginger—bright, elegant, and perfect over yogurt, pancakes, or roasted meats.
Ingredients:
- 3 tablespoons balsamic vinegar
- 2/3 cup sugar
- 3/4 teaspoon peeled and grated fresh ginger
- 2 stalks fresh rhubarb (leaves discardeed, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed, liquid reserved)
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Instructions:
- In a medium saucepan over medium-low heat, simmer the vinegar with the sugar and ginger, stirring until the sugar is dissolved. Then stir in the rhubarb (with reserved liquid if using frozen).
- If you are using fresh rhubarb, simmer it until it is crisp-tender, about 1 minute, then use a slotted spoon to transfer it to a bowl, keeping the liquid behind in the pan. If you are using frozen rhubarb, transfer the rhubarb to a bowl as soon as it returns to a simmer (don’t continue cooking it), also keeping the liquid behind in the pan.
- Simmer the liquid until it thickens slightly, about 5 minutes, and then remove the pan from the heat. Stir in the rhubarb. Serve the compote warm or at room temperature.
Posted:
March 23, 2016
Updated:
December 3, 2025
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