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Easiest Rhubarb Compote and more!

PREP TIME 5 mins | READY IN 15 mins | SERVES 4

During rhubarb season (spring, depending on where you are), you might feel impelled to buy some lovely pink stalks, or you might have a generous neighbour looking to offload some of their trove.

Lucky you! It's the first edible local thing up here in Canada. Between that, its spectacular colour and tasty tanginess, I can't get enough.

The easiest way to cook rhubarb is also my favourite. This simple compote takes just two ingredients and 15 minutes and turns rhubarb into a mess of sweet-tart deliciousness. Once chilled, spoon it over vanilla ice cream or yogurt, over scones with whipped cream, or just eat it off a spoon.

Easiest Rhubarb Compote


  • 4 cups chopped fresh rhubarb

  • ¼ cup granulated sugar

  • ¼ cup water


  1. Combine the rhubarb, sugar and water in small pot. Cover and bring to a boil, then reduce the heat and simmer, covered, for 15 min or until tender. Taste and add more sugar, 1 tbsp at a time, as desired. Cool to room temperature then store in the fridge.

  2. TO MAKE RHUBARB-ALMOND FOOL, spoon about ¼ cup of compote into 4 small glasses or jars. Sprinkle with crushed amaretti cookies then top with sweetened whipped cream. Chill at least 1 hour or up to 24 hours.

Click below for a printable version of this recipe.

rhubarb compote and fool
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