I have a lot of leftover rhubarb, and was wondering if it's safe to freeze rhubarb compote. If I'm not making jam (i.e no pectin), can I just let it cool and then transfer to freezer-safe containers?
I'm not sure what you mean be "safe". I assume you already know that the leaves of the rhubarb are poisonous so, for a certainty, you wouldn't want to include those in your preparation..
My wife makes a strawberry/rhubarb compote that she freezes and we've never had a problem with it. She simply thaws it to use a pie filling when she's ready to make a pie.