Looking for a simple Breakfast or Dessert idea? My Delicious Rhubarb and Ginger Compote has just 3 ingredients and is cooked in 15 minutes! It’s easy to make and will keep for up to 2 weeks in the fridge! Here’s how I make it…
The rhubarb harvest
This time of year is all about the Rhubarb harvest! On my Allotment I have a large Rhubarb patch which never lets me down! Come spring, I am overun by beautiful deep red stalks bursting with that unmistakable tart flavour.
Over the years, I have come up with many Rhubarb recipes but this Compote recipe is a particular favourite of mine. It uses up a vast amount of stalks and is very Versatile…
Rhubarb Compote Serving Suggestions
- Add a dollop to Greek Yoghurt
- Add To Porridge
- Serve alongside a cheese platter
- Serve it with icecream
- Add To french Toast
- Top off Custard tarts
- Serve with Scones
what is Compote?
Compote or compôte, is French for stewed fruit. Compote first originated in 17th Century France. The French believed that fruit cooked in sugar syrup balanced the effects of humidity on the body. It was not only a much loved Sweet dessert, but also a method of healing.
Back then, the Compote, much like today was was easy to make! It consisted of whole, or pieces of fruit cooked in a sugar syrup until a fruity stew formed. During the Renaissance period, it was served chilled at the end of dinner.
Today we have tweaked and improved Compotes to include spices, nuts and dried fruits, the original recipe has come a long way from its humble beginnings back in the 17th century.
what is the difference between jam and Compote?
Compote and Jam are similar but have a few differences…
- Compote has less sugar– Compotes tend to have less Sugar than Jam which is why their often preffered on calorie controlled diets
- Compote is Less Spreadable– Most Jams have a uniform consistency making them easy to spread. Compotes may have larger chunks of fruit which hinders spreading
- Compote doesnt last as long in the Fridge– Jam has the benefit of all the extra sugar, which acts as a preservative , allowing the Jam to stay fresher in the fridge for much longer than a Compote would. I advise to consume Conserve within 2 weeks of making.
The Great thing about Rhubarb!
Rhubarb is a Versatile and delicious plant, but did you know that it is packed with health benefits too?
Not only is Rhubarb a rich source of nutrients providing 45% of Daily Value of Vitamin K, it also contains Vitamin C and A, along with Folate, Niacin and Riboflavin. Riboflavin can fight free radicals and may even reduce or help prevent some of the damage they cause. But that’s not all….
Health benefits of rhubarb:
- Helps keep bones healthy and reduces the risk of osteoporosis
- Helps protect against heart disease
- Aids digestion
- Helps lower blood pressure
- Has Antibacterial properties
- Helps to reduce inflammation
- Supports eye health
How To Make Rhubarb Compote
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What You’ll need for this Recipe:
- Pan
- Wooden Spoon
- Digital Scales
- 1 Pint Glass Jar
*As always the full detailed Recipe can be found at the end of the post on the recipe card
Ingredients
- 550g Chopped Raw Rhubarb
- 250g Honey
- 1 teaspoon ground ginger
- pinch salt
Instructions
- Place raw chopped rhubarb in a large Pan, pour the honey on top and sprinkle with the ginger(see video below)
- **Begin Sterilising Your Jars (See below for ‘how to’)
- Set the pan over a medium-high heat. Stir regularly until the mixture simmers, reduce the heat to low and cook for 10-15 minutes until the Rhubarb has broken down and resembles an Applesauce texture
- While still Hot Spoon the Rhubarb Compote into Sterile Jars and screw tight. Allow to cool before placing in the fridge
3 Ways To Sterilise Jars For Jams, Sauces and Preserves
- Boil– Fill a pan with cold water until the jars are covered. Bring to the boil, then continue to boil for 10 minutes, turn the heat off, then cover the pan to keep the jars warm until you are ready to fill them.
- Dishwasher-Remove any rubber seals and lids, place on the dishwasher rack and run a hot wash. Do not put any cleaning solutions in your dishwasher. Time your dishwasher to finish when you’re ready to fill the jars.
- Oven-Heat oven to 140C. Wash the jars in hot, soapy water, rinse well. Place the jars on a baking tray and put them in the oven to dry completely. If using Kilner type jars, boil the rubber seals, do not put them in the oven, the dry heat will damage them.
How Long Will Rhubarb Compote keep?
Store in the fridge and consume with in two weeks of making. Compote does not have the longevity Jam does, due to the lower sugar content.
PICKING RHUBARB FOR YOUR CRUMBLE
When Picking Rhubarb for this compote, choose the firmest and plumpest stalks that have healthy leaves and a good even colour.
**Rhubarb Leaves must be discarded before cooking. Rhubarb leaves are not edible. They have high levels of oxalic acid that can damage your kidneys and even lead to death if ingested in very high levels.**
LOOKING FOR MORE RHUBARB RECIPES ?
- Rhubarb Pie
- Rhubarb and Cinnamon Crumble
- Rhubarb and Banana muffins
- Rhubarb and Raspberry Cobbler
- Rhubarb and Raspberry Cookies
- Rhubarb Cordial
LOOKING FOR MORE SWEET RECIPES ? TRY THESE…
- French Apple Cake
- Chocolate Marble Cake
- White Chocolate Berry FlapJack Recipe
- Blueberry Muffin Recipe
- Rhubarb And Raspberry Cobbler Recipe
- Upside down Peach Cake Recipe
- Golden Syrup Cake
LOOKING FOR MORE ‘HOMELY’ INSPO ?
Have a Nosey Around the Blog! See what i’ve been Decorating, Baking, Growing and Brewing! Also, pop over and say Hi on Instagram
Rhubarb Compote
Ingredients
- 550 g Chopped raw Rhubarb
- 250 g Honey
- 1 tsp Ground Ginger
- Pinch of Salt
Instructions
- Place raw chopped rhubarb in a large Pan, pour the honey on top and sprinkle with the ginger
- **Begin Sterilising Your Jars (See post above for 'how to')
- Set the pan over a medium-high heat. Stir regularly until the mixture simmers, reduce the heat to low and cook for 10-15 minutes until the Rhubarb has broken down and resembles an Applesauce texture
- While still Hot Spoon the Rhubarb Compote into Sterile Jars and screw tight.
- Allow to cool before placing in the fridge for up to 2 weeks
*Any specific health claim or nutritional claims or information provided on the Website are for informational purposes only. Nothing on the Website is offered or intended to be a substitute for professional medical, health, or nutritional advice, diagnosis, or treatment. This Website is not intended to diagnose, treat, cure or prevent any disease. You assume full responsibility for consulting a qualified health professional regarding health conditions or concerns.
