Go Back
Rhubarb Compote


This easy-to-make compote is sweet and pleasingly tart.
Course Dessert
Author Deborah Madison


  • 1 pound or more red rhubarb, the ends trimmed
  • 1/2 cup maple sugar or organic white sugar
  • Zest and juice of 1 orange I used blood orange
  • 2 cloves
  • 1 cup whole raspberries fresh or frozen, plus broken or smashed fruit
  • Black pepper freshly ground


  1. Slice the rhubarb stalks on the diagonal 1/2-inch thick or a little thicker, and put them in a bowl with the sugar, orange zest, and juice. Toss well and let stand for a good hour or more. (This draws out the juices, but skip this step and just go ahead and cook it if that works better for your schedule.)
  2. Slide the macerated rhubarb into a shallow pan and set it over medium-high heat. Once the juice has come out and begins to boil, add the cloves, lower the heat, and simmer
  3. gently until the rhubarb is tender. If you have little broken pieces of frozen raspberries or somewhat smashed fresh ones, add them now.
  4. Once the rhubarb is tender but hopefully still holding its shape, turn off the heat and fold in the raspberries. Chill, then add a bit of ground pepper over the top. It should keep well, refrigerated, for about a week.

Recipe Notes

Yields 4-8 individual desserts depending on the size of serving glass used.