Rhubarb Compote with Ginger

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This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 25 mins
4 servings


  • 1 pound chopped rhubarb

  • 1 ½ cups sugar, or more to taste

  • ½ cup orange juice

  • 2 tablespoons finely chopped candied ginger


  1. Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.

  2. Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.

Cook's Note:

Do not use a metal jar or canister for this recipe.

Nutrition Facts (per serving)

338 Calories
0g Fat
86g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 338
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Sodium 7mg 0%
Total Carbohydrate 86g 31%
Dietary Fiber 2g 8%
Total Sugars 80g
Protein 1g
Vitamin C 26mg 129%
Calcium 108mg 8%
Iron 1mg 5%
Potassium 464mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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