Rhubarb Compote

Rhubarb Compote

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: Serves 4-6

When rhubarb makes its appearance at your local farmer’s market in the spring, grab a bunch and make this delicious compote that can be topped on yogurt, ice cream and even savory pork and poultry dishes.


  • 1 pound rhubarb, cut into 1/2 inch slices, about 3 inches long
  • 1/4 cup cherry jam
  • 1/4 cup Crème de Cassis
  • 1 tablespoon sugar
  • 2 dates, pitted and chopped into thin slivers
  • 1 tablespoon butter, chopped into small pieces
  • 1 pinch salt


  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the jam, Crème de Cassis, sugar and the dates into a bowl and mix well to combine. Add the slices of rhubarb to the bowl and toss well to coat.
  3. Transfer the rhubarb mixture to a 9x19-inch baking dish and top with pieces of the butter and a pinch of salt. Cover the dish with aluminum foil and then place in the oven for 25 minutes.


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