Rhubarb Ginger Compote

Rhubarb Ginger Compote

5 from 1 review

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).


Units Scale
  • 2 cups chopped rhubarb (1/2 inch thick)
  • 1 cup instant sugar (extra fine/dissolving sugar)
  • 2 Tablespoons grated ginger
  • 1/4 cup water


  1. 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.
  2. 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.


Keywords: Compote, Ginger, Rhubarb

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