Simple Rhubarb Compote w/ Tahitian Vanilla Ice Cream


  • 3 stalks of Rhubarb
  • 1 Cup of Sugar
  • 3/4 Cup of Water
  • Juice of 1 Lemon
  • Cinnamon
  • Vanilla Ice Cream


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1. Chop the rhubarb into large dice.

2. Add all the ingredients (besides the ice cream, of course) to a sauce pan.

3. Turn the heat to medium and let cook down until the fruit becomes soft and breaks apart.

4. Serve warm with a scoop of the ice cream or serve cold (note: it will thicken as it cools).