Rhubarb Compote

12:00 pm on 9 July 2007

Serve this compote with porridge or yoghurt and muesli for breakfast. It is also lovely with ice cream or the traditional carrageen pudding found everywhere in Ireland. Add other fruits such as pears, raspberries or tamarillos as desired.


  • 1 kg nice red rhubarb stalks, washed and cut into 4cm lengths
  • ½ cup caster sugar
  • 1 cinnamon stick
  • 1 vanilla pod, split
  • zest and juice of 1 orange


Place the ingredients in a shallow, wide pan and simmer over a gentle heat for 8 -10 minutes until the rhubarb is soft but not disintegrating. Remove the cinnamon stick and vanilla pod and cool before serving.

Match with

Asti Spumante - Fontanafredda
Lindaeur Sec
The Two Hands Muscato 'The Brilliant Disguise'
Demi sec

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