Rhubarb Compote

A dessert glass filled with yogurt and topped with rhubarb compote.

Courtesy of grocery.coop
Recipe Information
Total Time: 2-3 days
Servings: 6

This raw chutney-like riff on classic cooked fruit compote offers a fresh way to top yogurt, ice cream and grilled meats.


  • 1 pound fresh or frozen rhubarb, trimmed and diced
  • 1/3 cup dried apricots (10 to 15 apricots), diced
  • 1/3 cup raisins
  • 1/3 cup honey
  • 2 tablespoons orange juice
  • 1 tablespoon orange liqueur (Grand Marnier or Triple Sec)
  • 1/2 teaspoon cinnamon


In a large bowl, stir together all the ingredients. Refrigerate the compote in a tightly-covered bowl or dish for 2 to 3 days to allow the flavors to blend, stirring a few times. Serve spooned over panna cotta, yogurt, ice cream or pound cake.

Serving Suggestion

Add a pinch of freshly-grated ginger or a handful of chopped, fresh strawberries and serve it with pork, duck or chicken.

Nutritional Information

123 calories, 0 g. fat, 0 mg. cholesterol, 7 mg. sodium, 31 g. carbohydrate, 3 g. fiber, 1 g. protein