For a deeper flavor, consider adding a sliver of orange zest along with the other ingredients. If you prefer a smoother compote, you can use an immersion blender to partially blend the mixture after cooking. Fresh blueberries can be substituted for frozen, but may require slightly less cooking time. Compote can be stored in an airtight container in the refrigerator for up to 5 days.
Rhubarb and Blueberry Compote
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 10 mins
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SERVING8 People
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VIEWS9
A vibrant and tangy Rhubarb and Blueberry Compote, perfect for adding a touch of summer to any dish. Enjoy it warm or cold, spooned over creamy yogurt, decadent ice cream, or as a delightful topping for your morning granola.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Fiber1 g
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Protein1 g
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Sodium4 mg
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Sugar26 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCombine the chopped rhubarb, sugar, frozen blueberries, vanilla extract, and cinnamon stick in a medium-sized saucepan. (5 minutes)
02
StepAdd enough water to the saucepan to barely cover the rhubarb and blueberry mixture. (2 minutes)
03
StepBring the mixture to a simmer over medium heat, then reduce the heat to low. Cook, stirring occasionally, until the rhubarb is soft and has broken down, about 30 to 40 minutes. (40 minutes)
04
StepRemove the saucepan from the heat and discard the cinnamon stick. (2 minutes)
05
StepAllow the compote to cool to room temperature, then transfer it to an airtight container and refrigerate until chilled and thickened, about 30 minutes. (30 minutes)
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Maryam Kuhlman
Jul 1, 2025I added a pinch of ginger to mine and it gave it a lovely warmth. Thanks for the great recipe!
Krista Schuster
Jul 1, 2025My rhubarb was a bit stringy, but the compote still tasted amazing. Next time I'll be sure to peel the rhubarb more thoroughly.
Burnice Kemmer
Jun 28, 2025I didn't have any vanilla extract, so I used almond extract instead. It was delicious!
Elinore Jacobi
Jun 27, 2025Great recipe! I made a big batch and froze some for later. It thawed beautifully.
Olaf Frami
Jun 26, 2025This recipe is fantastic! The compote turned out perfectly tart and sweet. I served it over pancakes and it was a huge hit.
Callie Beer
Jun 26, 2025I found it a little too tart for my taste, so I added a bit more sugar. It was perfect after that!
Tyrel Jacobi
Jun 25, 2025The color of this compote is just beautiful! I love how the blueberries bleed into the rhubarb.
Shannon Lesch
Jun 24, 2025So easy to make and incredibly delicious. I’ve been putting it on everything – yogurt, toast, even roasted chicken!