Rhubarb ginger compote

makes about 3/4 cup


  • medium saucepan
  • wooden spoon
  • measuring cup, measuring spoons
  • knife, cutting board


  • 1 Tbs butter
  • about ½ inch fresh ginger root, finely chopped
  • 3 Tbs brown sugar
  • 2 cups rhubarb, cut in ½ inch pieces


  1. Melt the butter in a medium saucepan over medium heat and stir in the brown sugar and ginger.
  2. Add the rhubarb slices, stir well to coat each piece with butter and sugar, then turn heat to low and cover.
  3. Simmer gently until soft, about 8-10 minutes. Remove from heat and let cool.
  4. Store in a glass jar in refrigerator. This is great served with Greek yogourt swirled through it, or as a topping for no-bake cheesecake parfaits  (like the ones pictured below).



One thought on “Rhubarb ginger compote

  1. Pingback: Quick Rhubarb Ginger Cheesecake Parfaits | Club Inclusion Cooks

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