Rhubarb Compote Recipe

Rhubarb Compote

Serves 6

This classic spring compote is wonderful with Lemon-Almond Polenta Skillet Cake, Olive Oil Cake, and Creamy Yogurt Panna Cotta. You may want to double the recipe as there are so many great uses for this compote! It's delicious stirred into Greek yogurt or spooned over your morning oatmeal.


  • 4 cups rhubarb, cut into 1/3-inch slices
  • 6 tablespoons granulated sugar
  • 1/4 teaspoon ground cardamom or zest of 1 orange


  1. In a large saucepan, combine rhubarb, sugar, and cardamom. Set aside 15 minutes until rhubarb begins to release some juices.
  2. Cover saucepan and place over medium heat. Bring to a gentle boil. Reduce heat and simmer, covered, until rhubarb is tender but still holds its shape, about 5 minutes.
  3. Remove from heat. Cool before using. Store covered and refrigerated up to 3 days.
  4. Cook's Tip:
  5. You can replace part of the rhubarb with sliced fresh strawberries.


Amount Per Serving (based on 6 servings)
Calories: 150
Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 5 mg
Carbohydrates: 37 g
Fiber: 2 g
Sugar: 33 g
Protein: 1 g
We provide nutritional information for our delicious recipes to help you select foods that meet your health and lifestyle goals. Care has been taken to ensure the accuracy of recipes and information. Nutritional data is intended for educational purposes, and not for the diagnosis, prevention, treatment, or cure of any medical condition. Please consult your healthcare provider for specific advice on diet and health. Click here to learn how we analyze the nutritional value of our recipes.

Ratings and Reviews

“Terrific flavor and idea generator ”

Printing Options

Rate and Review

We invite you to pull up a seat at our table and share your thoughts on this dish. The comments section is here to help you and the food-passionate community have a great cooking experience. It's all about the delicious food, so let's get cooking!

My Met Market