Rhubarb Compote with Orange and Mint

Until today, I was convinced that the word “compote” was pronounced “com-poe-tee.” Fortunately, it is entirely possible to make a delicious rhubarb compote without knowing how to pronounce the word.

Rhubarb Compote with Orange and Mint by katyskitchen.ca

Rhubarb compote has four ingredients. Three are in the title. Of course, the fourth is a sweetener of sorts. If you have ever tasted raw rhubarb, you are fully aware of its tangy, bitter taste. If you haven’t I encourage you to take a bite. Raw rhubarb makes a great addition to stir-fry and salads.

Rhubarb Compote with Orange and Mint by katyskitchen.ca

All you have to do is chop the rhubarb and juice and zest the orange. Place it in a saucepan and simmer until the rhubarb becomes slightly soft. Slowly but surely, drizzle in the honey and continue to simmer until the rhubarb is infused with a natural, pure sweetness.

Rhubarb Compote with Orange and Mint by katyskitchen.ca

Finally, you’ll stir in some fresh mint leaves. The mint takes the freshness level over the top. This isn’t your average rhubarb compote.

After the rhubarb compote has cooled, it’s time to dazzle your tastebuds. You might be like the sweeter-toothed members of my family and enjoy it on ice-cream. Or maybe you would prefer rhubarb compote swirled in some yogurt. My Nana enjoys it on toast in the mornings as a special breakfast.

Rhubarb Compote with Orange and Mint by katyskitchen.ca

Farmer’s market local rhubarb. Sweet and tangy orange. Fresh mint from the garden. This rhubarb compote is a summer treat at its finest.

 

Rhubarb Compote with Orange and Mint
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A simple summer treat made in one pot. Serve over ice cream or greek yogurt, or use as a spread on toast.
Ingredients
  • 6 cups rhubarb, roughly chopped into 1-inch pieces
  • 1 navel orange, to yield 200 ml juice
  • ½ cup plus 3TB honey (or more, to taste)
  • ⅓ cup fresh mint leaves, chopped finely
Instructions
  1. Place the rhubarb into a medium sized saucepan.
  2. Zest and juice the orange and add to the saucepan.
  3. Turn the heat to medium stirring occasionally until the rhubarb begins to soften (about 25 minutes).
  4. Once the rhubarb has softened a little, stir in the honey. Continue to heat until the rhubarb has softened completely and the compote has thickened (about 10 minutes more).
  5. Remove from heat and stir in the mint. Let the compote cool in the fridge before serving.

Related Posts from Katy’s Kitchen:

1. Spiked Plum and Cranberry Compote

2. Mango Mint Tartlets

Around the web…

Paleo Strawberry Rhubarb Crisp

Vegan Rhubarb Cheesecake

Lemon Rhubarb Galette

 

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer. She loves her dog and can frequently be found with cookies or veggies, in no particular order.

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6 Comments Rhubarb Compote with Orange and Mint

  1. Kelly

    What a great summery treat! My dad and I love rhubarb in desserts and I really like how fresh this compote is with the mint and honey. I could definitely top off some ice cream with this or even dress up some plain oatmeal :)

    Reply
    1. Katy @ Katy's Kitchen

      I like your thinking! I’ll have to try this with some oatmeal when the weather cools down. That’s typically my go-to breakfast in the winter. :)

      Reply
  2. Ashley

    I love the idea of eating this on toast in the morning! My husband makes fun of me when I insist on how a certain word is pronounced … only to find out I was wrong all along : )

    Reply

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