Easy to make rhubarb raspberry compote, a sweet-tart treat! Plus rhubarb has a ton of health benefits; a great source of calcium, vitamin K, and vitamin C. Win Win!
One of my favorite things about rhubarb is that it doesn’t die quickly. Hear me out.
I have admittedly had a large bundle of rhubarb in my fridge for a solid 2 weeks, it is possible it has been even longer but I will only admit to the 2 weeks. A friend of Jordan’s has a garden brimming with rhubarb in Vermont and kindly sent Jordan home with a huge bag full. I was super rhubarb stoked!
Jordan, snarky Jordan, said, “You will never get around to cooking this, so should I just throw it away now?”
He was almost right. Almost. Yes, life has been exceptionally busy for me lately, and true I have not had ample free time to play in the kitchen.
I thought about my garden fresh rhubarb often, oh rhubarb I’m so sorry you are dying in there. I promise I’m going to try to get to you.
Finally this weekend I dedicated an entire day to just playing in the kitchen. Testing recipes allowing magic (or mistakes) to happen. No pressure. Just cooking. A long overdue kitchen love session.
Rhubarb was the star.
I was hesitant to take it out of the fridge, unsure if it would be sadly wilted. I even squinched my eyes shut while I pulled it out of the bag, bracing for the worst.
Alas, it was gorgeous! Bright ruby stems greeted me with a smile and I was so thrilled to get to work. So I can confidently tell you that fresh rhubarb (not the kind that has been sitting in your grocery store for a week or two) but farmers market, or friends garden rhubarb will last for at least 2 weeks 😘.
Get ready for a little rhubarb madness to celebrate!
First up, a rhubarb raspberry compote. An easy recipe really, but one of the best ways to let rhubarb shine.
Simply combine diced rhubarb with fresh raspberries, a little lemon juice, and coconut palm sugar (honey or maple syrup would do, but I still have a ton of coconut palm sugar from Bali to use).
What can you do with rhubarb compote? Well, I can eat it with a spoon, but if I were to pretend to be civilized for a moment I would:
- Layer it with greek yogurt and granola for the ultimate rhubarb parfait
- Pile it high on top of pancakes
- Serve it over vanilla ice cream
- Swirl it into chia pudding
- Serve it on toasted baguette with a smear of goat cheese and a dollop of compote
- Bake it inside vanilla cupcakes
- Spread it between layers of almond cake
It’s slightly tart, perfectly sweet, glorious ruby red goodness. I’ve been obsessed with the color of this compote! Wouldn’t this make the most glorious lipstick shade? Who can make that happen for me?
Grab some rhubarb while it’s still plentiful at the markets, rhubarb typically grows all the way through July, so although it’s one of the first signs of spring you can enjoy rhubarb all summer long! Woohoo!
To read more about the health benefits of rhubarb (there are many), plus storage tips and tricks check out my In Season: Rhubarb post here.
- 1½ cups diced rhubarb
- 1½ cups raspberries
- 2 tbsp lemon juice
- ½ cup coconut palm sugar
- Combine all ingredients in a saucepan over medium heat. Simmer, stirring occasionally, for 15 minutes until bubbly and thickened.
- Allow to cool before using.
- Can be stored in fridge for 7-10 days.
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
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