Rhubarb Compote

I visited Copenhagen in March. One morning I had breakfast at Cafe GranolaFrederiksberg and totally fell for their rhubarb compote. Ever since, i’ve been determined to get my hand on a bunch of rhubarb. Luckily, I was filming for Everyday Growing Cultures at Farida’s allotment who kindly handed over a big bunch. 

Cafe Granola

I chose the simplest recipe I could find, which was Martha Stewart’s recipe for Rhubarb Compote. But there are other recipes such as River Cottage (looked too runny and I didn’t have an orange to hand).


  • 1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
  • 1 cup sugar
  • 1 piece (1 inch) fresh peeled ginger, finely grated


  1. Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, takes about 10 minutes
  2. Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat
  3. Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture
  4. Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits – I’ve stored mine in jars in the fridge and have it for breakfast with soya yogurt and granola.

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