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Rhubarb compote

Our editor-in-chief Jacob Richler shared his simple rhubarb compote recipe with us and now we are hooked. If you love rhubarb, this easy-to-make hot pink treat is a must-try.  Perfect spooned over yogourt, panna cotta or fromage blanc.  A true highlight of springtime eating.

Serves 2


  • 6-8 stalks of trimmed rhubarb – large dice
  • 2 tbsp raw sugar (or to taste)
  • juice  of 1 orange
  • zest of 1/2 lemon
  • zest of 1/2 orange
  1.  Place all ingredients in a heavy saucepan
  2. Stir
  3. Place on medium heat until rhubarb simmers and sugar is dissolved – roughly 2 minutes
  4. Stir and cook for 1 more minute
  5. Chill


Note: rhubarb compote will keep in your fridge 4-5 days.