Rhubarb Compote

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Oh, this is so good.


  • 1.5 kg (3 lb) rhubarb, cleaned and cut into pieces of approx. 1 cm (½ inch)
  • 750 g (26 oz/ cups) sugar, or more
  • 2 cinnamon sticks
  • 8 cardamom pods
  • 2 vanilla beans, split with the seeds scraped off
  • 3 mandarins


Fill a large baking tin with the rhubarb, sugar, cinnamon, cardamom, vanilla beans and seeds. Halve the mandarins, squeeze them over the rhubarb and add the peels. Stir thoroughly and cover with aluminium foil. Place in an oven preheated to 180°C (350°F/ Gas 4) for approx. 20 minutes and stir occasionally. Fill two 1-litre (4-cup) preserving jars with the hot compote and sterilise for another 20–30 minutes or until the vacuum is created. If you want to eat the rhubarb immediately, leave the jars in the oven for another 10 minutes. Before serving, remove the mandarin peel and the spices.