Rhubarb Compote with Yogurt and Granola in Bowl

The arrival of fresh rhubarb is one of my most anticipated culinary moments of the year. It marks the beginning of summer produce and a season of bountiful farmers market hauls and fewer trips to the regular grocery store.

I’m lucky to have a mature rhubarb plant in our garden here in Bend, which makes this recipe even more special to me.

Because rhubarb season is so fleeting, I have a tendency to hoard it. I’ll buy extra stalks to chop and freeze in chunks. This allows me to toss rhubarb into pies and crisps throughout the summer or, if I’m feeling less ambitious, simply whip up a batch of this compote long after the fresh stalks have vanished from the shelves.

While I love rhubarb in all forms, this Simple Rhubarb Compote is without fail the very first thing I make. It comes together quickly, requires few ingredients, and elevates just about everything it touches. The addition of fresh orange peel adds a lovely citrusy note—and as a bonus, the cooked down peel tastes delicious too!

Chopped Rhubarb and Rhubarb Stalks with Orange Peel on Cutting Board

I’ve updated this long-forgotten recipe with fresh photographs, along with a few tweaks to the ingredient list. I’ve also included a bonus recipe for Strawberry Rhubarb Compote if you want to mix up the flavor profile and add some jammy sweetness.

We look forward to having jars of this compote in the refrigerator all season long. It is a morning luxury spooned over yogurt bowls (and topped with house granola!). It also pairs wonderfully with chia pudding, overnight oats, or served alongside waffles and pancakes. You can even use it as a loose jam on top of a crusty sourdough bread.

In the evening, it doubles as an effortless summer dessert dolloped on vanilla bean (or roasted strawberry!) ice cream.

How to Make Rhubarb Compote

Ingredients and Substitution Notes:

  • Fresh Rhubarb: Look for firm, crisp stalks. Deep red stalks will give your compote a beautiful, vibrant pink color, but green stalks taste nearly identical. Be sure to completely discard any green leaves (they’re toxic!) and tough ends.
  • For Sweetening: Rhubarb is extremely tart, so it does require some kind of sweetener for balance. I’ve prepared this compote several ways: sweetening the rhubarb with granulated sugar, pure maple syrup, and honey. My preference is granulated sugar (it keeps the flavor pure) or maple syrup (substitution notes are in the recipe below). This recipe uses just enough to mellow the mouth-puckering tartness.
  • Fresh Orange Peel: Use a vegetable peeler to shave 2–3 wide strips of peel from a fresh navel orange, avoiding the white pith. The natural oils and sweetness of the orange peel add a lovely, distinctive flavor note. You can discard the orange peels after cooking, but I enjoy leaving them in the compote.
  • Vanilla Extract: Once the compote comes off the heat, we’ll stir in a small splash of pure vanilla extract for a warm, floral note.
Strawberry Rhubarb Compote
Rhubarb Compote in Saucepan

Bonus Recipe: Strawberry Rhubarb Compote

If you want to mix up the flavor, I’ve also included a bonus recipe for strawberry rhubarb compote (full instructions in the recipe box below). This ingredient pairing is a classic for a reason and results in a slightly sweeter, jammier texture and flavor profile.

To make this variation, we’ll reduce the granulated sugar to 1/4 cup total and add 8 ounces (or up to 1 pound, if you prefer a larger yield) of hulled and quartered fresh strawberries. For the best flavor, I recommend using local or regional strawberries, which are often picked at peak ripeness.

We’ll keep the added liquid quantity the same, as the strawberries will release significantly more liquid than the rhubarb as they cook down.

Rhubarb Compote

More Ways to Use Fresh Rhubarb:

If you are looking for more ways to celebrate this short-lived season, be sure to give these other rhubarb recipes a try:

  • Rhubarb Muffins: Simple whole grain muffins made with Greek yogurt and lightly sweetened with pure maple syrup.
  • Rhubarb Scones with Orange Glaze: Flaky, tender scones packed with diced rhubarb and topped with sweet orange glaze.
  • Rhubarb Meringue Cups: A stunning dessert featuring homemade meringue cups filled with lightly sweetened cream and roasted rhubarb.
  • Rhubarb Frangipane Tart: Flaky pastry crust that showcases geometric rhubarb nestled into a sweet orange frangipane base.
Rhubarb Compote with Yogurt and Granola in Bowl

Simple Rhubarb Compote

4.5 stars (110 ratings)
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Yield: 16 Servings (Yields 2 Cups)
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
A simple recipe for rhubarb compote infused with fresh orange peel and a splash of vanilla. It contains just enough sugar (or maple syrup) to balance rhubarb's natural tartness, without making it too sweet.
This recipe yields roughly 2 cups of compote. Consider doubling or tripling the ingredients to freeze a portion so that you can enjoy this fleeting seasonal treat all year long. Or see the recipe notes for how to make Strawberry Rhubarb Compote variation.
Spoon the compote on yogurt bowls, oatmeal, or chia pudding. It can also be used as a loose jam on sourdough toast, or as a waffle or pancake topping. It also doubles as an effortless summer dessert dolloped on top of vanilla ice cream!

Ingredients

  • 1 lb fresh rhubarb stalks trim and discard any leaves or tough ends
  • 1 fresh navel orange
  • ¼ cup water
  • ⅓ cup granulated sugar or ¼ cup pure maple syrup
  • pinch kosher salt
  • 1 teaspoon pure vanilla extract

Instructions 

  • Slice the rhubarb stalks crosswise into 3/4-inch thick chunks. If your rhubarb stalks are particularly thick, slice them lengthwise before proceeding. Use a vegetable peeler to shave 2–3 wide strips of orange peel, avoiding the bitter white pith.
  • Combine the rhubarb, orange peels, water, granulated sugar, and salt in a large saucepan. Stir to combine.
  • Bring the mixture to a simmer over medium-high heat, stirring occasionally. The mixture will appear somewhat dry, but as the fruit begins to cooks down, it will release liquid. Reduce heat to medium or medium-low and continue cooking until the rhubarb has softened considerably and is just beginning to break down, about 15-20 minutes.
  • Remove from heat, stir in the vanilla extract, cover with a lid (this will help make the pan significantly easier to clean), and allow to cool to room temperature.
  • Storage and Freezing Instructions: Transfer compote to a container, cover, and store in the refrigerator for up to 2 weeks. The compote can also be frozen, Use a freezer-safe container, leaving a 1/2-inch of headspace for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator for 1-2 days before using.

How to Make Strawberry Rhubarb Compote: 

  • Reduce the granulated sugar to 1/4 cup total. Keep the water quantity the same (1/3 cup), but add 8 ounces (up to 1 lb for a larger yield) of hulled and quartered fresh strawberries. 
Serving: 1serving, Calories: 23kcal, Carbohydrates: 5g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.01g, Sodium: 1mg, Potassium: 82mg, Fiber: 1g, Sugar: 5g, Vitamin A: 29IU, Vitamin C: 2mg, Calcium: 25mg, Iron: 0.1mg
Author: Laura / A Beautiful Plate
Course: Breakfast, Fruit Desserts
Cuisine: American

This recipe was originally published in August 2012 and was updated in May 2026.