breakfast, condiment, recipe, spring, sweet

Honey and Orange Rhubarb Compote

I grew up with rhubarb growing in great bushels in my backyard. A childhood friend would gnaw on the raw stalks- he knew well enough not to eat the poisonous leaves- but I found it terribly acidic and sour. My face would twitch and my eyes would water and my mouth would twist and close tightly as I waited for the experience to subside. Even when my grandmother would make a strawberry rhubarb pie, I would eat all but the stringy pieces of stewed stalks and then ask for a second piece.

Luckily, I learned to appreciate the short rhubarb season and tried to think up fun and exciting ways to make it delicious (I wouldn’t recommend eating it raw). But sometimes it’s the classic recipes that are the most wonderful. And this recipe, a rhubarb compote with honey and orange zest, is just wonderful. I recommend eating it on oatmeal, ice cream, yogurt, or even on toasted baguette with salted butter. I’ve pictured it here in my morning oatmeal with walnuts, because that’s my favourite way to eat it.

What is lovely about this recipe is that it’s just sweet enough to balance out the tartness of the rhubarb. But if you like it more on the tart side, try reducing the amount of honey to one tablespoon.

Honey and Orange Rhubarb Compote


– 350g rhubarb stocks, chopped in 1-inch size pieces
– 2 heaping tbsp honey
– 2 tsp orange zest
– 2 tbsp fresh orange juice


1. Heat all ingredients in a saucepan over medium heat. Bring to a gentle simmer, reduce heat to low, and allow it to cook slowly until the rhubarb softens (about 5-7 minutes).
2. Remove the lid and take the compote away from the heat. While it cools it will thicken slightly. Best served warm or cold.