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rhubarb stalks are bright red while the leaves are dark green
Print Recipe

Rhubarb Compote 'a la Mode with Crunch

Serve this sweet and tart fruit dessert warm with vanilla ice cream.
Prep Time10 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: International
Keyword: compote, rhubarb, rhubarb compote
Servings: 4
Calories: 337kcal
Author: A. JoAnn

Ingredients

  • 3 c. rhubarb, clean and chop stalks into 1 inch pieces
  • ½ c. sugar
  • 2 T. lemon juice
  • ¼ c. almond meal
  • ¼ c. brown sugar
  • ¼ c. oats
  • 4 T. butter
  • 1 tsp. cinnamon
  • ½ tsp. ginger

Instructions

  • Clean dirt off rhubarb stalks, and trim off any black or discolored areas. Chop into 1 inch pieces and put in a medium bowl.
  • Add sugar and lemon juice and mix to coat.
  • In a separate bowl, mix together the almond meal, brown sugar, oats, cinnamon, and ginger.
  • Cut in butter, using two knives or a pastry blender. Continue until mixture resembles a crumble.
  • Pour rhubarb mixture into a 4 or 5 c. glass baking dish. Sprinkle the crumble over the top.
  • Bake at 350°F for about 40 min.  Serve immediately, or reheat. Top with vanilla ice cream.