Rhubarb Compote Recipe | Dessert Recipes | PBS Food

Grated ginger, orange juices, and vanilla combine flavors in this spring Rhubarb Compote. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)


Yield: Yields about 3 cups


  • 1 pound rhubarb stalks, ends trimmed and cut into 1-inch pieces
  • 4-inch knob ginger, finely grated
  • 1/2 cup sugar
  • 1/2 vanilla bean, scraped
  • Juice from 1/2 orange
  • Splash of water (about 1 tablespoon)


  1. To a medium pot, set over medium-low heat, add the rhubarb, ginger, sugar, vanilla bean, juice from 1/2 an orange and splash of water. Cook, stirring occasionally, for about 5 minutes. The rhubarb stalks should soften slightly and will release some juices.
  2. Turn the heat to medium and cook for an additional 15 minutes, stirring often to avoid the mixture from scorching the bottom of the pot, until the rhubarb has softened.
  3. Using the back of a spatula, smash the rhubarb until it resembles a puree mixture. Give it a taste (be careful, it’ll be hot!) and adjust any of the flavorings to your liking.
  4. Turn the heat off and allow to come to room temperature.
  5. Transfer to a ramekin or a few jars and keep in the fridge for up to two weeks.
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