• Lucy Francis

Rhubarb + Orange Compote

Updated: Sep 19, 2020

Here’s a tangy compote recipe for you guys (see my previous  here for a different flavour option).

Rhubarb + Orange together is just bliss! Rhubarb is actually a vegetable – nutritionally, it has a similar profile to dark leafy greens; high in vitamin K and fibre with a great dose of calcium and magnesium. It is typically fairly sharp in taste, so the orange helps to balance the flavour, giving it a little more sweetness.

I love adding a big spoonful of this into my morning porridge or swirling though thick yoghurt at breakfast. Delicious!


1 pack of rhubarb (3/4 stalks)

1 orange

1 tsp vanilla extract

1 dessert spn stevia/coconut sugar

1 tsp coconut oil


  1. Prepare the rhubarb by washing it thoroughly then chop into small cubes – this’ll help it fit in the saucepan and cook through quicker

  2. Add the coconut oil to the pan and tip the rhubarb in, gently warming through on a low heat for a couple of minutes.

  3. Squeeze in the juice of 1 whole orange, the stevia/coconut sugar and 1 tsp vanilla extract then stir together. Pop the lid on your pan and let the mixture bubble gently and thicken. About 10 mins.

  4. Depending on how juicy your orange is, you may need to add a little water to help the rhubarb soften in the liquid further.

  5. Lastly, grate in the zest of half the orange. The consistency of your compote should be thick, soft and have fine little strings visible (the fibre!)

  6. Keep in a glass tight-lidded jar and store in the fridge for 5-7 days.

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