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Bowl of stewed rhubarb.
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5 from 1 vote

Stewed Rhubarb (Rhubarb Compote)

Simple and delicious this basic stewed rhubarb recipe requires only 3 ingredients with extra flavourings as needed to suit your mood & taste.
Course Breakfast, Dessert
Cuisine American, British, International
Keyword rhubarb compote, stewed rhubarb
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 74kcal
Author Jo Allison


  • 500 g rhubarb chopped into small chunks
  • 70 g demerara sugar see notes
  • 1 orange (juice & zest of) see notes
  • freshly grated ginger, cinnamon, star anise, vanilla optional


  • Prepare your rhubarb by washing and cutting it into small chunks. I cut mine into 5cm/2inch pieces.
  • Put it into a medium size saucepan together with the juice and zest of one orange, sugar and the flavourings of choice.
  • Cook on a medium heat stirring from time to time (especially at the beginning before rhubarb has released its juices) for 8-10 minutes depending on your preferred consistency of the rhubarb.
  • Take the pan off the heat, let it cool slightly and enjoy!


  • Nutritional information is approximate, per serving (Based on 6 servings) and should be treated as a guideline only. 
  • Feel free to use any type of sugar you want.
  • If you don't have an orange substitute it with 5 Tbsp orange juice and perhaps zest of a lemon (optional).
  • Store in the fridge for up to 2 weeks or freeze for up to a year. 


Calories: 74kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 280mg | Fiber: 2g | Sugar: 15g | Vitamin A: 134IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 1mg