Rhubarb and ginger compote

    12 hours 25 min

    This is a very simple and delicious recipe for rhubarb compote. Sliced rhubarb, crystallised ginger, orange juice and sugar are left to marinate overnight. Use on ice cream, sponge cakes or as a runny jam!

    31 people made this

    Serves: 4 

    • 500g rhubarb, washed and sliced
    • 2 tablespoons finely chopped crystallised ginger
    • 100ml fresh orange juice
    • 300-500g sugar, to taste

    Prep:10min  ›  Cook:15min  ›  Extra time:12hr marinating  ›  Ready in:12hr25min 

    1. Mix all ingredients in a non-metallic container with a lid. Let it sit overnight so the flavours meld.
    2. The next day, place the rhubarb mixture in a saucepan; slowly bring to the boil and cook until the rhubarb is tender (about 15 minutes). Transfer into a clean glass jar or container and set aside to cool.


    Cover with a tight-fitting lid and store in the fridge. It should keep for 2 - 3 weeks.

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    Reviews in English (1)


    Waaaaaay too much sugar, I ignored my instincts and added 400g sugar to 1.5 kg rhubarb and it was still far too sweet. It looked like too much - this is almost jam.  -  03 Jun 2015