Cookie Swap - It's Pretty Sweet Cookie Book Cover Buy it! Cookie Book Cover Buy it!

"This really is the ULTIMATE cookie book. Whimsical, elegant, colorful, and creative!! What more could you ask for? You will not be disappointed.”

Colette Peters

Celebrity Cake Decorator; Owner, Colette's Cakes


Jul 06, 2019 8:48am

Julia Usher baking in her home kitchen
Blog Recipes and Tips From Julia Usher

Rhubarb-Ginger Compote

Vacation is for keeping it simple with easy and versatile dishes - especially when you spend your work week, as I do, decorating lavish treats. After a strictly enforced four-day hiatus from the kitchen (boy, did I need it!), I debuted here in Maine with this speedy but tasty one-pot compote. I drew on frozen rhubarb reserves from an earlier pillage of my brother’s patch, making the recipe even easier. But fresh rhubarb is fabulous too, of course. I slather this compote on everything - toast, ice cream, even grilled meat (it’s not overly sweet). And once I get home and back into my usual baking mode, I’ll be working it into a fancier coffee cake. Stay tuned!!

Yield: About 1 cup

Prep Talk: The rhubarb can be harvested, diced, and frozen for several months; then thawed in the fridge when you’re ready to use it. Alternatively, make tons of compote with fresh rhubarb and freeze the surplus until you’re ready to eat it. There are many ways to make this recipe work with your schedule!


  • 1 pound rhubarb stalks, diced into 1-inch pieces, divided (about 3 1/2 cups total)
  • 2 teaspoons finely minced orange zest (or to taste)
  • 1 1/2 teaspoons peeled and finely minced fresh ginger
  • 1/2 cup fresh squeezed orange juice (or substitute up to 1/4 cup water if you’d prefer a less orange-y compote)
  • 1/4 cup firmly packed light brown sugar
  • 1 tablespoon plus 2 teaspoons granulated sugar


1 | Set aside 1 cup of the diced rhubarb for use in Step 2. (Be sure to remove all rhubarb leaves, as they contain oxalic acid, which can be toxic in large quantity.) Place the remaining ingredients in a large non-reactive (i.e., coated or stainless steel) saucepan, and bring the mixture to a boil over medium-high heat.

2 | Reduce the heat to medium, and cook the mixture, uncovered, about 25 to 30 minutes, or until most of the moisture has evaporated and the mixture is very thick. Add the reserved 1 cup rhubarb in the last 10 minutes of cooking, and cook only until the rhubarb chunks are barely soft, but still hold their shape. (Note: You could add all the rhubarb in Step 1, but I like the look of a more textured compote, which is best achieved by reserving some rhubarb for the end.)

3 | Cool the compote completely and store in an airtight (or well wrapped) container in the fridge until ready to eat. Alternatively, freeze for longer periods as instructed above.

Share |


Email: (required)



Notify me of follow-up comments?

Please enter the word you see in the image below: