New This Month

Rhubarb Compote for Rhubarb Shortcakes


This compote tastes great on top of yogurt or use it to make our Rhubarb Shortcakes.

  • Yield: Makes 2 cups

Source: Everyday Food, May 2009


  • 1 pound rhubarb, cut into 1/2-inch pieces
  • 1/2 cup raisins
  • 1/2 cup packed light-brown sugar
  • 1 tablespoon peeled minced fresh ginger
  • 1 cinnamon stick
  • Yogurt (optional)


  1. In a saucepan, combine rhubarb, raisins, sugar, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick before using. Serve on top of yogurt, if desired.

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