Rhubarb and berry compote


  • Total Time21 mins
  • Makes2 -1/2 cups
*PLUS Preparation time: 6 minutes
Rhubarb and berry compote

© Royalty-Free/Masterfile

Rhubarb is a sure sign of spring. While we love it baked into pies and tarts, a juicy compote is unbeatable, especially when mixed with sweet berries. Spoon over quality vanilla ice cream for a refreshing dinner finale.


  • 3 cups chopped fresh rhubarb, or 300-g pkg chopped frozen rhubarb

  • 1/4 cup granulated sugar

  • 1/4 cup seedless raspberry or strawberry jam

  • 2 tbsp orange liqueur

  • 1/2 tsp ground ginger

  • 1/4 tsp cinnamon, ground cardamom or anise seeds, crushed

  • 1/2 pint strawberries


  • If using frozen rhubarb, do not thaw. If using fresh rhubarb, slice into 1-inch (2.5-cm) pieces. Place in a large saucepan. Stir in sugar, jam, liqueur, ginger and cinnamon. Add 1/4 cup (50 mL) water if using fresh rhubarb. Stir often over medium heat until sugar dissolves and jam is melted, 2 to 3 minutes. Bring to a boil, stirring often, then reduce heat to low. Cover and simmer until softened, about 8 minutes. Stir often.

  • Meanwhile, hull strawberries. Slice into quarters. Once rhubarb has simmered 8 minutes, stir in strawberries. Increase heat to medium. Cover and simmer until berries have softened a little, about 3 minutes. Remove from heat and set aside, uncovered. Compote thickens as it cools. Great warm or at room temperature. It will keep well, covered and refrigerated, up to 3 days.

Nutrition (per serving)

Calories 111, Protein 0.4g, Carbohydrates 26.6g, Fat 0.3g, Sodium 6mg.

Crushing anise seeds

Place 1/4 tsp (1 mL) seeds in a resealable plastic bag. Close top. Set on counter. Using bottom of a small saucepan or rolling pin, grind until coarsely crushed.