Rhubarb Compote

Rhubarb Compote Recipe

By Tolhurst Organic Published: May 8, 2023

• Yield: 700-800 g

We will add some orange juice, peeled orange parts, and dried hibiscus flowers to the rhubarb. The orange will add some fruitiness and natural sweetness, whilst the hibiscus will intensify that pink & crimson red colour of the rhubarb. Hibiscus is also rich in antioxidants such as beta-carotene and vitamin C. Without further ado, let’s get cooking!

Ingredients

• 600 grams fresh rhubarb chopped up
• 200 grams sugar
• 1 whole orange juiced up
• 1 whole oranges peeled and sliced up
• 20 grams Hibiscus flowers dried

Instructions

1. Start with chopping up your rhubarb into approximately 2-3 cm chunks.
   
2. Take a deep oven tray and add in all the ingredients, and mix everything well. I’m using the minimum amount of sugar in this recipe because I want to preserve the rhubarb’s unique aroma and taste. You can add more sugar to taste, if you wish. Don’t worry about not having enough liquid. When you cook rhubarb it will form jelly-like juice.
   
3. Place the tray in a 180° preheated oven for 30 minutes.
   
4. Once out of the oven, the mixture will look a bit runny. Use a wooden spoon to break down the chunks of rhubarb and give everything a good mix.
   
5. Now you can choose to flatten all the rhubarb  and orange chunks or leave some bits in, for a more interesting texture in your compote. It’s up to you.
   
6. Once the compote is completely cooled down, put it in sterilised glass jars and store them in the refrigerator. Label your jars and as the compote is low in sugar you can keep them for up to two to three weeks. Always use a clean spoon and no double dipping.