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.
I hope you enjoy this recipe!
PrintRhubarb 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
- Cuisine: French
Ingredients
- 2 cups chopped rhubarb (1/2 inch thick)
- 1 cup instant sugar (extra fine/dissolving sugar)
- 2 Tablespoons grated ginger
- 1/4 cup water
Instructions
- Add all ingredients to a saucepan over medium/low heat. Bring to a simmer and cook for approx. 20 minutes stirring occasionally until rhubarb has softened and the liquid has dissolved.
- Let cool and spoon compote in airtight mason jars.
Notes
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.
Nutrition
- 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
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This is the second time I’ve made this compote and oh man, it has me wishing rhubarb was available all year round. I could put this stuff on eeeeeverything.
★★★★★