Rhubarb Compote

Rhubarb Compote


4 people made this

About this recipe: If you love rhubarb, you will love this dish. Rhubarb is simmered with sugar, cloves, lemon juice and then thickened with a quick red gel. It has just the perfect balance of sweet and sour. Serve as is, with yoghurt or ice cream.


Serves: 64 

  • 4kg diced fresh rhubarb
  • 200g caster sugar or more to taste
  • 8 whole cloves
  • 1 tablespoon lemon juice
  • 85g quick red jelly mix
  • 4 tablespoons honey, warmed

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Place the rhubarb, sugar, cloves and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften and break apart, about 10 minutes.
  2. Turn up the heat, bring the rhubarb mixture to a full rolling boil and stir in the jelly mix until the it has dissolved. Remove from heat, cool to room temperature and sweeten to taste with honey.

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