Rhubarb Compote Recipe

Rhubarb Compote

Serves 4

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


  • 4 cups sliced (1/3-inch) rhubarb
  • 1/2 cup plus 2 Tbsp sugar
  • 1/4 tsp ground cardamom, optional


  1. In a large saucepan, combine rhubarb, sugar, and cardamom. Set aside for 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. Remove from heat. Cool.
  3. Cooks Tip:
  4. In place of cardamom, you could substitute grated fresh ginger or orange zest.
  5. Another option is to stir in sliced fresh strawberries.


Amount Per Serving (based on 4 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
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