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Rhubarb Compote


Because it's very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor.

  • Prep:
  • Total Time:
  • Yield: Makes 4 cups
berries jar

Source: Everyday Food, May 2005


  • 1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
  • 1 cup sugar
  • 1 piece (1 inch) fresh peeled ginger, finely grated


  1. Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.

  2. Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.

  3. Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.

  4. Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.

Reviews Add a comment

  • Ann F
    17 JUN, 2014
    My Dearest Martha, I hereby forgive you for those horrific waffle iron Christmas cookies because of this genius rhubarb compote. Yay. Yours Most Sincerely, Ann
  • hochreiterhill
    12 MAY, 2013
    Hi, I add lemon juice,to the rhubarb, and berries sometime, raspberries, blueberries, strawberries, a little grand mariner if you like put over angel food cake. it seems I have rhubarb all summer long! Love it
  • Mybobba
    18 MAY, 2012
    I would love to can this, is it possible?
  • lisascout
    30 JUN, 2009
    This is one of the best Everyday Food recipes I have ever used, and it is wonderful. Probably the simplest and most effective recipe I've ever made.