Rhubarb-Orange Compote

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This tangy compote can serve many purposes: to fill crepes and pies, to flavor muffins or to combine with cottage cheese or ricotta to make a refreshing breakfast.


Units Scale
  • 3 oranges, preferably organic
  • 8 cups rhubarb, in chunks, fresh or frozen
  • 4 cups sugar
  • pinch of nutmeg and cinnamon


  1. Grate orange peel. Then peel orange with sharp knife, removing the white layer. Chop the pulp, removing seeds as you go.
  2. Combine all ingredients in heavy saucepan and bring slowly to a boil, while stirring. Reduce heat and cook until thick (20 to 25 minutes).
  3. Ladle hot sauce into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Alternatively, cool and freeze.