Ginger Cardamom Rhubarb Compote Recipe (2024)

By Mary | 11 Comments

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Ginger Cardamom Rhubarb Compote Recipe (1)

Time for a little love note! I'm feeling overwhelmingly grateful for you guys today — which is maybe a bit odd, since I haven't met most of you... but here it goes:

Ginger Cardamom Rhubarb Compote Recipe (2)

Thanks for being here. Thanks for leaving me comments that literally make me laugh out loud, and for sending me kind words when I'm struggling. Thanks for supporting my cheese addiction, and for understanding when all I write is "OMG THIS IS THE BEST" time after time. I'm so glad to have this community to remind me why I keep blogging. Hearing that you finally took the leap and made tomatillo salsa or baked bread for the first time honestly brings me so much joy. I am THRILLED to inspire you to cook something, but also just to connect over whatever brings you here in the first place.

Usually I wake up and, admittedly, immediately look at my phone. I check and respond to comments, which genuinely do crack me up sometimes (I LOVE THEM!), reply to tweets and Facebook messages, laugh at your snapchats, and marvel at friendships I have with so many of you — whether we've met in person or not! So, thanks. Short and mushy — I thought I'd let you know how I feel! Thanks for bringing some extra joy into my world! xoxo {also thanks for putting up with me when I put mac and cheese in a quesadilla. I know that ish is whack.}

Ginger Cardamom Rhubarb Compote Recipe (3)

Onto the food? Let's do it. RHUBARB!

You guys know I love rhubarb. LOVE. But, I've never made something this simple with it! It's usually muffins and pies and crisps, etc. This recipe is so beautifully simple and easy, and leaves you with an easy to way to shovel more rhubarb in your mouth.

I've been eating this with yogurt for the past week or so. I think it'd also be great on some pound cake, if you're getting dessert-y! Or just on a spoon. You know. I definitely do that.

Ginger Cardamom Rhubarb Compote Recipe (4)

Use your discretion on the sugar — it's totally up to you if you want it to be more sweet or more sour. If you're serving it with dessert, maybe go tangy! If you're gonna put it on plain yogurt ... maybe go sweet. The recipe is slightly on the less-sweet side. I'd go up to 1 cup of sugar for a sweeter option.

Ginger Cardamom Rhubarb Compote Recipe (5)

LOVE YOU ALL! xo {I can't feel my face when I'm with you, but I love it.}


Ginger Cardamom Rhubarb Compote Recipe (6)

Ginger Cardamom Rhubarb Compote

★1 from 1 reviews

  • Author: Mary
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 1.5 pints 1x
Print Recipe



  • 4 cups chopped rhubarb (½" pieces)
  • ¾ cup sugar
  • 1 pinch salt
  • 2 Tbsp grated fresh ginger
  • ½ tsp ground cardamom


  1. Combine all ingredients in a saucepan.
  2. Cook over medium-low heat, stirring, until the rhubarb has completely fallen apart — about 30 minutes.
  3. Remove from heat, let cool, and store in an airtight container in the fridge.

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Reader Interactions


  1. Erin says

    So happy to read this post and want to give you a big internet hug! I'm also a huge rhubarb fan and love this idea of blending it with ginger and cardamom. And your Mac n Cheese Quesadilla? Amazing. The 10-year-old in me would die of happiness. It also isn't so wacky, that new pancake place Batter Griddle Drinkery in SE has a Mac n Crepes: "comforting, gooey mac & cheese in a warm crepe and topped with cheese sauce"


    • Mary says

      Aaw thanks, Erin!! And thanks for the tip on BGD — I know where I'll be this weekend!! 🙂 xo


  2. Ella says

    This recipe sounds absolutely inspired. I have some rhubarb waiting to be used in my kitchen right now, and this is on the menu tomorrow! Thank you! xo


    • Mary says

      Excellent! Thanks, Ella! Enjoy! xo


  3. Jeanne says

    Can the compote be canned(water bath)?


    • Mary says

      Hi Jeanne! I don't know anything about canning, so I can't really advise you here... sorry! My limited knowledge says "YES!" because of the sugar/acidity... but I suggest you do some more research! xo


      • Jeanne says

        Thanks for getting back to me so quickly! I thought it could be canned, but thought I'd ask just in case. The pictures of this recipe look mouthwatering! I have rhubarb from the grocery store(I live in south TX) and have been looking for a recipe to try it out, thank you so much. 🙂


  4. Janie Harris says

    I love the taste! Delicious!! Thanks!

    But --- how did you get it to be so RED!???????


    • Mary says

      I threw in just a few raspberries for color, Janie! Enjoy! xo


  5. Linda says

    Whoa - way too much sugar and ginger and I couldn't even taste a glimpse of the cardamom. I actually had to stew up another 4 stalks of plain rhubarb (with a dash of cardamom) and mix that in to the sugared batch to be able to eat this without my teeth aching. For 4 cups of rhubarb, I would recommend cutting the sugar back to 1/4 cup, reducing the ginger to 1 Tbsp, and increasing the cardamom to 1 tsp.


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Ginger Cardamom Rhubarb Compote Recipe (2024)


What is rhubarb compote made of? ›

With a few simple ingredients like fresh rhubarb, cardamom, sugar, and a sprinkle of orange juice, you'll be on your way to creating a mouthwatering rhubarb compote. It's a perfect topping for vegan ice cream, yogurt, or swirling onto cream of wheat, adding a sweet-tart flavor to your favorite dishes.

How to prepare rhubarb? ›

To prepare: Wash the stems and cut off the leaves and the ends. Cut into 2cm lengths, removing any strings if necessary. Stew or poach in some water and a little sugar. When making a crumble or a pie, the rhubarb does not need to be cooked first.

What's the difference between jam and compote? ›

Compote and jam are relatively similar and you can substitute one for another with certain considerations. Compote is less spreadable. Most jam has a fairly uniform consistency, which makes it easy to spread. Compote, which may feature whole pieces of fruit, can be a bit harder to evenly spread.

Why is it called a compote? ›

The name is derived from the Latin word compositus, meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy potage. During the Renaissance, it was served chilled at the end of dinner.

What's the healthiest way to eat rhubarb? ›

Other ways to enjoy the vegetable include:
  1. Baking it into a pie or crumble.
  2. Making rhubarb ice cream.
  3. Adding rhubarb to fresh juices or homemade kombucha.
  4. Blending it into a sauce for meat or poultry.
  5. Pureeing and dehydrating it to make rhubarb leather.
  6. Roasting rhubarb with a drizzle of honey and tossing it in a salad.
Sep 16, 2022

Is stewed rhubarb a laxative? ›

Rhubarb is a type of laxative called a stimulant laxative. Stimulant laxatives can cause diarrhea and decrease potassium levels. Taking rhubarb with other stimulant laxatives might cause more diarrhea and very low potassium levels.

Is rhubarb healthy or not? ›

Rhubarb is a good source of antioxidants, vitamin K, and fiber. It's also rich in calcium oxalate, so if you're prone to kidney stones, it might be best to avoid. Rhubarb is a vegetable known for its reddish stalks and sour taste. In Europe and North America, it's cooked and often sweetened.

What makes something a compote? ›

Compote (or compôte) is French for “mixture.” It is basically a sweet, chunky fruit sauce made with whole or chopped fresh or frozen fruit and sugar.

What's the difference between applesauce and compote? ›

Is apple compote the same as apple sauce? Apple compote and applesauce are two different dishes. The shape and texture of the apples are retained in apple compote and no additional water should be added. In applesauce the apples are cooked with water, sugar, and seasonings and then pureed.

What's the difference between compote and puree? ›

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

What is a compote vs sauce? ›

The Culinary Institute of America considers compote to be one of two types of fruit sauce: there's coulis, made with smooth, pureed fruit and then there's compote, which is a chunky mixture.


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