# Rhubarb compote (Rabarbaragrøt)

**URL:** <https://boards.straightdope.com/t/rhubarb-compote-rabarbaragrot/441409>\
**Category:** Cafe Society\
**Created:** [March 14, 2008, 10:29pm UTC](https://boards.straightdope.com/t/rhubarb-compote-rabarbaragrot/441409 "2008-03-14T22:29:17Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\
**Post date:** [March 14, 2008, 10:29pm UTC](https://boards.straightdope.com/t/rhubarb-compote-rabarbaragrot/441409/1 "2008-03-14T22:29:17Z")

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A while back I asked about a green gloppy dessert I had in Sweden. It was decided it was Rhubarb compote (Rabarbaragrøt). I was reminded of it recently with the ‘It’s… It’s green’ thread, so I looked for a recipe and found this:

> [@](#):
>
> 1 1/2 lb. rhubarb  
> 1 1/2 cups water  
> 1 1/4 cups sugar  
> 2 Tlbs cornstarch  
> Sweetened whipped cream
> 
> Dice rhubarb. Add water, sugar, bring to a boil. Reduce heat simmer until tender, approx. 5-8 min). Force through a wire strainer, discard pulp. Add water until amount equals 3 1/2 cups. Mix a small amount of liquid with cornstarch, add to remaining liquid. Bring to a boil, cook until thickened and clear. Pour into a serving bowl dessert glasses. Cool, serve with cream or vanilla sauce.

The rhubarb I see in the store is mostly red. Will this recipe make it green? Or is there a certain kind of rhubarb I need to use?

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**Author:** ![ryobserver](https://avatars.discourse-cdn.com/v4/letter/r/b2d939/32.png) [@ryobserver](https://boards.straightdope.com/u/ryobserver)\
**Post date:** [March 15, 2008, 12:17am UTC](https://boards.straightdope.com/t/rhubarb-compote-rabarbaragrot/441409/2 "2008-03-15T00:17:44Z")

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[QUOTE=Johnny L.A.]  
Or is there a certain kind of rhubarb I need to use?  
[/QUOTE]

Unripe rhubarb? Seriously, it is green before it gets red. It’s also VERY sour and astringent when it’s green. I’ve actually never heard of anyone deliberately cooking with green rhubarb. I love red rhubarb, but the green stuff is nasty.

That recipe should work just fine with red rhubarb, if you’re not insistent on the color green. Give it a try and let us know. Rhubarb is an underappreciated fruit\* and it’s nice to see it getting attention.

\*Or vegetable, if you want to get technical.