I’m in love with this pretty little rhubarb ginger compote full of bursting flavours; sour, spicy, and sweet! Is it possible for all those tastes to happen all at once in a wee little compote?

Rhubarb was late this year with our sporadic weather, and as soon as May hit I was craving everything rhubarb. But of course I couldn’t find it anywhere in the city! I wrote a blog post about having a hard time getting my hands on some and the next thing you know my friends came to the rescue! I’ve got more rhubarb than I know what to do with – kidding, I’ve got lots of ideas; pies, crumbles, loaves, popsicles and this rhubarb ginger compote!

I’m so excited to share this recipe with you! I don’t make compote very often but they are so easy to make and so versatile. 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.

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 (and it also just looks so pretty on top of the waffles).

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 do that in this recipe.

Oat Waffles topped with Rhubarb Ginger Compote

Rhubarb Ginger Compote

I hope you enjoy this recipe!