Riverford Wicked Leeks
Rhubarb compote recipe image

Print Rhubarb compote

This compote is lovely warm and cold; with yoghurt and granola or porridge for breakfast; with custard or ice cream for dessert; and with nothing at all but a teaspoon. To take it up a notch in indulgence, purée it and ripple through some double cream or custard.


  • 500g rhubarb, chopped into 4-5cm pieces
  • 100g golden caster or granulated sugar
  • 50ml water
  • 1 orange, zest & juice
  • 1 slice beetroot (peeled) - optional


  1. Place all the ingredients either in a wide saucepan or baking dish.
  2. Cover and simmer or bake until the rhubarb is soft but not too mushy, 10-15 mins.
  3. Remove the beetroot before eating, if using!

Cooks notes

A slice of beetroot will help to keep a good pink colour in the compote.
want to cook with fresh ingredients? try one of our award winning veg boxes