Rhubarb Cherry Compote Recipe

This vibrant Rhubarb Cherry Compote recipe, inspired by Canadian Living Magazine (May 2007), is a delightful blend of tart rhubarb and sweet cherries. Perfect as a make-ahead dessert topping, filling for pastries, or a delightful accompaniment to yogurt and granola. This easy recipe simmers to perfection in just 20 minutes, creating a delicious compote that's even better after chilling for an hour! Impress your guests with this sophisticated yet simple dessert.

Prep Time 15 mins
Cook Time 20 mins
Calories 311.7 kcal
Protein 5g
Rating 5.0 (4 Reviews)
Rhubarb Cherry Compote 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rhubarb Cherry Compote

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How to Make Rhubarb Cherry Compote

  1. Combine 4 cups chopped rhubarb, 2 cups pitted cherries (fresh or frozen), 1 cup granulated sugar, 1/4 cup water, and 1 tablespoon lemon juice in a medium saucepan.
  2. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
  3. Reduce heat to low, cover, and simmer for 7 minutes, stirring occasionally.
  4. Remove the lid and continue to simmer until the rhubarb is tender and has broken down (this may take less time if using frozen rhubarb).
  5. Remove from heat and let cool slightly before transferring to a bowl. Refrigerate for at least 1 hour (or up to 2 days) to allow the flavors to meld and the compote to thicken.
  6. Serve chilled and enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

280g

Fat

0g

Carbs

26g