Rhubarb Compote Rhubarb Compote

Author: Canadian Living

Take the time to simmer up a pot of spring flavour that stays fresh in the fridge for up to five days. Serve as is or, just before serving, stir in 1 cup (250 mL) sliced strawberries, cubed mango, pineapple tidbits or halved grapes for an easy ending on its own or to serve over ice cream, frozen yogurt or cake.

  • Portion size 4 servings


  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 cups chopped rhubarb
  • 1 strip orange rind
  • 1/4 teaspoon cinnamon (optional)


In top of double boiler over direct heat, bring sugar and water to boil. Place over gently boiling water in bottom of double boiler; stir in chopped rhubarb, orange rind, and cinnamon (optional). Cover and cook, without stirring, for 15 to 20 minutes or until tender.

Turn off heat; let cool in pan over hot water. Discard orange rind.

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Baking & Desserts

Rhubarb Compote