Rhubarb Compote Recipe


We lost our kitty on Monday.  One day I’ll be able to write a great post about it, but for now the wound is too fresh.  I will post a breakfast recipe in his honor though.  Every morning the first thing I’d do was say hi to Cappucino, then he would curl up in my lap while I had my breakfast.  In cold weather I usually have something hot for breakfast, toast with peanut butter, or oatmeal.  Now that it’s warming up I’ve been craving yogurt, and this rhubarb compote is the perfect pairing.rhubarb-sugar

A compote is a puree of of cooked fruit.  But you don’t need any special equipment like a food processor or immersion blender to puree it.  The rhubarb cooks down so well that you can just use your spoon to break it apart.


I love making compotes because they have so many uses.  You can stir them into applesauce, mix them into smoothies, pour them over vanilla ice cream or spread them on toast like jam.  My latest favorite use is to mix it with vanilla yogurt and granola.

I haven’t tried making my own yogurt yet, but it’s on my list.  In the meantime, it’s much cheaper to buy plain or vanilla yogurt in large tubs and add my own fruit compote than it is to buy the flavored yogurts.  I can also get yogurt without HFCS (High Fructose Corn Syrup) more easily in the plain or vanilla flavors than in a fruit flavor.


But the best part about having this special layered breakfast?  I get to sleep in another 20 minutes!!!

Instead of getting up and fixing breakfast and eating it at home, I make jars of yogurt layered with the rhubarb compote and homemade granola.  I can store them in the fridge and grab one on my way out the door to eat at work.  Perfect!


What would you do with this lovely rhubarb compote?



Rhubarb Compote

Prep time: 5 minutes
Cook time: 10-15 minutes
Total time: 15-20 minutes


  • 2 cups
    chopped rhubarb
  • 1/4 cup
    granulated sugar (or ground sucanat)
  • 1/2 tsp
    kosher salt
  • 1/4 cup

Cooking Directions

  1. Place all the ingredients in a saucepan. Mix together and simmer on medium, stirring occasionally until rhubarb is completely softened, about 10-15 minutes.
  2. Refrigerate up to one week or freeze in an airtight container up to one year.


Approximate cost/serving: This only cost me $2 to make. This recipe gives me a good 10-15 servings, so 13-20 cents a serving.

Vegetarian/Gluten Free: This is vegetarian, gluten free and vegan too!

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18 Responses to “Rhubarb Compote Recipe”

  1. Zoe
    June 16, 2011 at 5:54 am #

    I’m so sorry to hear about your kitty. :(

    I recently made a raspberry compote, and it was so delicious over vanilla ice cream. Yum.
    I will definitely be trying this rhubarb recipe.

  2. Abigail (aka Mamatouille)
    June 16, 2011 at 7:23 am #

    I love rhubarb compote! I like the idea of it with yogurt and granola (I have made homemade granola but not recently). I made rhubarb compote the other day to put over rice ice cream (we are trying to be dairy free for various health reasons) and it was lovely with a little bit of ground ginger in the compote and some crystallized ginger to nibble on with it.

    • diana
      June 21, 2011 at 3:25 pm #

      Ooh, I bet it’s amazing with the crystallized ginger. Now I’m thinking of making some kind of bar with the compote with crystallized ginger in the crust!

  3. Pat Cannon
    June 16, 2011 at 8:33 am #

    Heartbroken to hear about your kitty. We have a houseful of rescued cats, a few are 18-year-olders still going strong. They take a lot of care and watchfulness at their age. I love them so much, moreso for what they went through as strays. You two are wonderful to have taken Cappuccino into your hearts and home. I just know that he is watching and loving you from heaven now!

    • diana
      June 21, 2011 at 3:26 pm #

      Thanks so much Pat. Your words are very comforting.

  4. Johanna
    June 16, 2011 at 11:36 pm #

    I’ll miss your updates on Cappucino. What a beautiful cat. Hang in there!

    • diana
      June 21, 2011 at 3:26 pm #

      Thanks Johanna.

  5. Yuliya
    June 17, 2011 at 9:43 am #

    I’m sorry about your kitty. ): I’ve lost a couple of hamsters.. our little balls of fluff are so full of love, and we get so attached to them. I’m sure he lived a beautiful life with you. This recipe looks delicious! I literally mean looks – I don’t even know what rhubarb tastes like but you make it look fantastic.

    • diana
      June 21, 2011 at 3:26 pm #

      Thanks Yuliya. Do you get rhubarb in your area?

      • Yuliya
        June 21, 2011 at 8:58 pm #

        I do. Haha my husband actually just reminded me that I saw it at the store and remarked “Ohhh so that’s what it looks like.” What does it taste like?

        • diana
          June 23, 2011 at 7:24 pm #

          It’s VERY sour, but when cooked like this it’s a tart sweet taste. Maybe comparable to raspberries.

  6. Tonja
    June 19, 2011 at 12:41 pm #

    The picture is so pretty. I love the idea of making up to grab as you leave the house. I will have to try it. I am going to make some of the compote today, because I “LOVE” rhubarb anything! I am really sorry about your kitty also, it is so hard to love someone or something that you love.

  7. Heather
    June 24, 2011 at 10:55 am #

    I SO want to do this!

  8. Erica
    July 20, 2011 at 6:03 am #

    I love compote and the idea of making a parfait with it sounds fabulous! But I am just wondering: Doesn’t the granola get mushy from the compote?

    • diana
      August 9, 2011 at 2:45 pm #

      Hi Erica, it does get a little mushy the next day. I’m fine with it but if you want your granola crunchy, just put it in a small baggie or container on top of your jar.

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