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Rhubarb compote

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  • rhubarb compote with honey

Rhubarb compote is easy to make and can be used in cakes such as Rhubarb raw cacao spice cake, smoothies and desserts. This simple recipe includes cinnamon and vanilla both of which bring out the natural sweetness of the rhubarb along with raw organic honey.

Rhubarb compote

Print Recipe
Serves: 1 500ml jar Cooking Time: 15 minutes


  • 1 bunch rhubarb washed, and leaves removed
  • 1 500ml jar
  • Seeds scraped from 1 vanilla pod and the pod itself
  • 1 teaspoon ground cinnamon
  • 1 teaspoon raw organic honey



Finely chop the washed rhubarb


Place in a small saucepan along with the vanilla seeds and pod, honey and cinnamon


Depending on how juicy the rhubarb is you may need to add a teaspoon or two of water until the compote starts to cook so that it does not stick


Heat on high heat until simmering with the lid on, then reduce heat to low and cook until softened


Store in a clean glass jar in the fridge until needed

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