• jahan lakhani

Rhubarb and Ginger Compote

So, I'm bored. Plain greek yogurt with fresh fruit or granola is just not doing it for me lately and I needed a change. I had no desire to switch to the extra-sweet fruit flavoured yogurts, which often pack 16-20 grams of sugar each (that's upwards of 4 teaspoons, YIKES), so I decided to try making my own compote. As for the flavour, in Ireland, they had so many different yogurt flavours and my all-time favourite was the rhubarb and ginger, so I thought why not try and make it myself? In doing so, I discovered homemade compote does not waste as much time as I thought, its actually surprisingly simple and had less than 1/2 the amount of sugar per serving. So be warned, there are more compote recipes to come in all flavours and, since I'm really enthused by this idea, if you would like to see any specific flavours, just let me know.

Prep Time: 15 minutes

Cook Time: 30 minutes

Difficulty: Easy

Serves 20


1.5 lbs rhubarb

3/4 cup granulated sugar (I am attempting this with honey next week so stay tuned for an update)

1 tbsp grated ginger


Cut ends of rhubarb and chop the stems into small pieces and place in pot.

Add sugar and grated ginger to pot and let sit for 10 minutes prior to turning on stove, allowing some natural juices to be pulled from the rhubarb.

Turn stove on medium heat and allow mixture to come to a boil. Once boiling, reduce to a simmer and allow to cook for 20-30 minutes, until rhubarb is cooked and easily pulled apart with fork.

Separate rhubarb pieces with fork (or mash with spoon) to break up clumps and allow for a more consistent texture.

Refrigerate and enjoy with yogurt!

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