I’m so excited to share this rhubarb ginger compote recipe with all of you! Making compote is easy and such a versatile spread. It’s a simple way to spruce up basics; pair it with your morning yogurt and fruit, add a dollop to biscuits, top on grilled pork chops or add a little to a cheese board. You’re going to absolutely love this new fresh addition.
If you like rhubarb and ginger than I know you’ll love this compote that’s full of flavour. I paired the compote with oat waffles and strawberries and I loved how all of the flavours worked so well together.
I want to make a note on the sugar factor in the compote – I made this 3 times before I got it to the taste that I enjoyed. Which unfortunately had more sugar than I anticipated. The less sugar the more tart/sour it’s going to be, and depending on how tart/sour you like it will dictate how much sugar you are going to use. I started with 1/4 cup of sugar and boy was that wrong! I finally ended up with 1 cup of sugar where I liked the way everything tasted. If you want to start with less and add more sugar at the end you can definitely give that a try.
- Fresh rhubarb
- Fresh ginger
- Instant sugar (extra fine/dissolving sugar)
How to Make Rhubarb Ginger Compote
Step One: Add ginger, chopped rhubarb, sugar and water to medium sized pot. Mix to coat all ingredients. Bring to a boil, then lower the temperature and simmer for approx. 20 minutes or until the liquid starts to thicken.
Step Two: Let compote cool and store in glass jars.
I hope you enjoy this recipe!Print
Rhubarb Ginger Compote
I’m in love with this pretty little rhubarb ginger compote full of bursting flavours; sour, spicy, and sweet! This compote is a simple way to spruce up basics; pair it with your morning yogurt and fruit, add a dollop to biscuits, top on grilled pork chops or add a little to a cheese board (the options are endless).
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2 cups 1x
- Category: Compote
- Method: Stove Top
- Cuisine: French
- 2 cups chopped rhubarb (1/2 inch thick)
- 1 cup instant sugar (extra fine/dissolving sugar)
- 2 Tablespoons grated ginger
- 1/4 cup water
- Add rhubarb, sugar, ginger and water to a saucepan, mix to combine. Bring to boil over medium/high heat. Then turn down the heat and simmer for approx. 20 minutes stirring occasionally until rhubarb has softened and the liquid has dissolved/thickened.
- Let cool and spoon compote in airtight mason jars.
Freeze jars of compote until ready to use or keep in the fridge for two weeks.
You can easily half this recipe if 2 cups compote is too much.
- Serving Size: Per Tablespoon
- Calories: 34
- Sugar: 7.9g
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 8.4g
- Fiber: 0.2g
- Protein: 0.1g
- Cholesterol: 0
Keywords: Compote, Ginger, Rhubarb
The colour of your rhubarb ginger compote will depend on the colour of your rhubarb. If your rhubarb stalks are more green in colour so will your compote, the more red they are the more pink it will be. You can add a few drops of red food colouring if you want to achieve a pink colour with green rhubarb stalks.
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