Food & Cooking Recipes Breakfast & Brunch Recipes Rhubarb Compote for Rhubarb Shortcakes 4.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 cups This compote tastes great on top of yogurt or use it to make our Rhubarb Shortcakes. Ingredients 1 pound rhubarb, cut into ½-inch pieces ½ cup raisins ½ cup packed light-brown sugar 1 tablespoon peeled minced fresh ginger 1 cinnamon stick Yogurt (optional) Directions 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. Rate it Print