Rhubarb Compote Squares

Homemade sweet and tart compote is sandwiched between two layers of a buttery and chewy crumb mixture in these Rhubarb Compote Squares. Serve these slightly warmed or at room temperature with fresh berries and a scoop of vanilla ice cream for the ultimate early summer dessert!

On several occasions over the past few years, I have shared with you, Dear Reader, that before a recipe is published here at Lord Byron’s Kitchen, I personally test it for taste, ease, and workability factor. The result must taste great, obviously, but the workability factor is just as important. These Rhubarb Compote Squares took only two tries to get perfect. And, in the process, I learned a very valuable lesson too!

What lesson did I learn, you ask? I learned that I should trust my instincts first rather than trying to make something different just for the sake of making it different. There are over 1000 recipes here at Lord Byron’s Kitchen. And, after blogging recipes for almost 10 years, it is so easy for me to forget what I’ve already shared. Honestly, I can’t tell you how many times I started to develop a recipe only to learn that I’ve already done it!

In the case of these Rhubarb Compote Squares, I wanted to create a different crumb mixture even though I knew that I already had one that worked beautifully and tasted wonderful. Sometimes, it’s just about being more creative and inventive rather than sticking with what works. Needless to say, after wasting four whole sticks of butter – which is not cheap these days! – I went back to what I knew and saved what was left of my last batch of frozen rhubarb.

Now that my freezer is void of last year’s rhubarb, I’ve made room for more. I’m hoping that this year yields a bit more rhubarb than the past few summers. I was transplanted last summer and then just a week ago, it was transplanted again. I’m hoping that the richer soil this time around will help to grow a better harvest. Only time will tell!

WHAT IS COMPOTE?

I shared my Tart Rhubarb Compote recipe with you yesterday. So, some of the information here is a direct copy and paste. So, what is a compote anyway? A compote is a dessert originating from medieval Europe. It is prepared using whole or chopped pieces of fruit in a sugary syrup. Many compote recipes will use seasonings and flavours such as vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, etc.

You can also prepare a compote from dried fruits and berries. For example, candied fruit and raisins are quite popular in compote recipes. Historically, compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word compositus, meaning mixture.

In late medieval England, it was served at the beginning of the last course of a feast and was often accompanied by creamy potage. During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

Compote Filling:

• Rhubarb – You will need 8 cups of rhubarb cut into one-inch lengths. (You can use frozen or fresh. If using fresh rhubarb, add 3 tablespoons of water to the saucepan with the other ingredients.)
• Lemon Juice – Use fresh lemon juice for a brighter, more refreshing flavour.
• Sugar – Regular granulated sugar is all you need.

Crumb Mixture:

• Butter – If you don’t have salted butter, add 1/8 teaspoon of salt to this crumb mixture recipe.
• Sugar – You will need brown sugar for this portion of the recipe.
• Rolled Oats – I like to use quick rolled oats whenever possible.
• Baking Powder – This is used to add volume and to lighten the texture.
• Flour – Just a regular all-purpose flour here.

HOW TO MAKE THE RHUBARB COMPOTE FILLING

Add your chopped rhubarb to a saucepan. If you are using fresh rhubarb, go ahead and add three tablespoons of water to the saucepan with the rhubarb now. Add in the lemon juice and the sugar. Over medium heat, cook the mixture, stirring often, until the rhubarb breaks down and a thick mixture remains. This will take about 20-30 minutes, depending on how much water content is in your rhubarb and how thick you want the compote to be.

The desired thickness level will vary. You will want to be able to spoon it up so that it remains slightly rounded on the spoon. Since rhubarb is fibrous, the compote will have a noticeable stringy look and texture. If you don’t care for that, you can cut the rhubarb into smaller pieces before preparing the compote. Once the compote is thick, remove it from the heat and allow it to fully cool.

PREPARING THE RHUBARB COMPOTE SQUARES FOR BAKING

While the prepared compote cools, preheat your oven to 350 degrees F, and add the crumb mixture ingredients to a mixing bowl. You can use your hands to massage the ingredients together or you can beat them together with a stand mixer or a hand-held mixer. I find that’s the easiest and cleanest way to do it.

Once the crumb mixture is well combined, transfer just over half of it to a 9×13-inch baking pan that has been lined with parchment paper. Press the crumb mixture down slightly to form a flat crust. You can use a drinking glass or a small rolling pin to roll out the crumb mixture evenly. I have this exact little rolling pin and it works perfectly to flatten in a rimmed baking pan or dish.

Next, spoon the cooled compote mixture over the flattened crumb layer. Top that with the remaining crumb mixture, but rather than pushing it down to make it flat, crumble it over the rhubarb layer and let it fall where it may. Place the baking pan into the preheated oven and bake it for 40 minutes. Remove the pan from the oven and allow it to cool for a minimum of one hour before attempting to cut into squares. They can be eaten right away, or when completely cooled, covered and refrigerated for up to 3 days.

STORING, PACKAGING, AND FREEZING

These squares will stay fresh for about 3-5 days in a covered container and in your fridge. But, if you plan to freeze these Rhubarb Compote Squares, use a food-safe container that can be frozen. You’ll want to ensure a very tight-fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!

You can freeze these for up to three months. They will come out of the freezer looking just like they did when you put them in there as long as you don’t stack them. If you must stack, lay a sheet of parchment paper between each layer. To thaw, remove bars from the freezer and place them on a wire cooling rack for 20 minutes. Once you thaw them, they will taste just as fresh, and be just as soft, as the day you first baked them.