Of all the vegetables there is something so admirable about rhubarb. A hearty little being, it is one of the first brave souls to stick its head out of the soil after months of lying dormant under a mass of frozen earth.
Super sour thanks to its high content of oxalic acid, it cleans your pots, detoxifies your liver, clears your skin, makes a bad-ass drink bitter, and doesn’t back down when you try to remove her from your garden. But this tough old broad has a softer side too, and isn’t opposed to easing some of her bite when shown a little love from some sugar or honey, like in a humble dessert or rhubarb compote of sorts. 
While rhubarb does like to cozy up with the likes of strawberries, we are still months away from the first signs of those in these parts. Luckily rhubarb got the memo and plays well with the last of winter’s citrus like orange, and the warming spice of ginger, both of which I used in this rhubarb compote, and then layered with creamy yogurt into one heavenly springtime parfait.
Paired with some raisin swirl buns (or hot crossed, if you prefer), some hard-boiled eggs, and a few chocolate ones (because you can eat chocolate for breakfast on holidays right?), it is the perfect little set up for an Easter brunch.
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Rhubarb Compote with Fresh Ginger
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Cooking spring rhubarb in a compote removes some bitterness and creates a complex sauce. With ginger, it makes a perfect parfait or a delicious toast spread.
Ingredients
- 2 cups (480 ml) rhubarb (fresh or frozen), chopped
- 1/2 cup (120 ml) natural cane sugar
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) ginger
- 1 orange, juiced
Instructions
- In a medium saucepan over medium heat, add all ingredients.
- Bring to a simmer and cook until rhubarb as broken down an mixture has thickened up slightly. About 30 minutes. Remove from heat and allow to cool
- To serve spoon a good dollop of compote into each serving bowl. Top with yogurt. Repeat if going for a layered look.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
Frequently Asked Questions
Can I substitute fresh ginger with ground ginger in this rhubarb compote?
Yes, you can use ground ginger as a substitute, but use about one-fourth the amount since it’s more concentrated. Adjust to taste.
What type of sugar works best for sweetening the rhubarb compote?
Granulated sugar is commonly used, but you can also use honey for a different flavor profile. Just adjust the amount based on your sweetness preference.
How long should I cook the rhubarb and ginger mixture to achieve the right consistency?
Cook the rhubarb and ginger mixture for about 10-15 minutes, until the rhubarb breaks down and the compote thickens slightly.
