Raspberry Rhubarb Compote

Raspberry Rhubarb Compote

This simple summer compote is a great way to dress up plain yogurt, or spoon it atop oatmeal, waffles, or ice cream. I used a little less sugar than the recipe called for, so feel free to add an additional few spoonfuls if you like yours on the sweeter side.

Slightly adapted from: Vegetable Literacy


1 pound red rhubarb stalks
1/3 cup sugar
1/4 cup orange juice
2 cups raspberries


Trim the rhubarb stalks, then cut them crosswise into 1-inch pieces. Put them in a saucepan with the sugar, orange juice, and berries and place over medium heat.

Stir frequently while the rhubarb is warming up and the sugar is starting to dissolve, until juices appear, then cover the pan and cook until the rhubarb is tender, about 10 minutes. Give the contents of the pan a good stir. Slide the fruit into a dish and chill well before serving.