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Rhubarb Compote


  • 4-5 cups rhubarb, chopped
  • 3/4 cup sugar
  • 1 tbsp fresh ginger, peeled and chopped
  • 1/4 cup water


  • Mix rhubarb, sugar, ginger and water in a sauce pan.
  • Bring to a boil over medium-high heat. Reduce to a simmer stirring occasionally for about 15 minutes.
  • Transfer to a sealable container, cool and refridgerate until ready to use.