Rhubarb compote

This is a quick, simple and versatile rhubarb recipe. There are so many uses for rhubarb compote, here’s a few suggestions:

Add a spoon to your morning porridge
For a little midday snack add a spoon to yogurt and top with granola
Stir a couple of spoons through cream or yogurt along with crushed meringue for a quick rhubarb fool
Use as a filling for a victoria sponge cake
Make into ice pops (see next recipe)


(Makes 1 small jar)

250g Rhubarb

30g sugar (I used coconut sugar but brown sugar or white sugar will work too!)

30ml water


1. Peel and chop rhubarb in roughly 1cm slices.

2. Place all ingredients in a small saucepan and place over a low/medium heat for 10-15 minutes until rhubarb has soften and broken down slightly (add more water if necessary). Do not walk away from the mixture, as it can quickly burn.

3. Taste- if rhubarb is too tart add a little extra sugar and stir mixture until dissolved.

4. Remove from heat and allow to cool.



Add a piece of finely chopped stem ginger to the mixture when cooking.
Replace water with orange juice
Add a few chopped strawberries to the mix when cooking.

Original Source: 

Recipe by Regina of Kitchen Table Baking https://kitchentablebaking.wordpress.com/ Instagram @Kitchentablebaking