Recipe for rhubarb and blood orange compote recipe food blogger ireland
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Rhubarb and Blood Orange Compote

This rhubarb and blood orange compote is a deliciously tart and sweet dessert topping that is perfect for adding flavour to a variety of desserts. Whether you’re spooning it over creamy Greek yoghurt, scoops of vanilla ice cream, or indulging in it straight from the spoon, this compote is sure to satisfy your sweet tooth. It’s also a versatile addition to other desserts and brunch dishes, like waffles, pancakes, or pound cake. And you have the option to add other fruits or spices, so it can be easily customised it to suit your preferences. To keep it fresh, store the compote in an airtight container in the refrigerator for up to a week, or freeze it for up to three months.

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Recipe for rhubarb and blood orange compote recipe food blogger ireland
Recipe for rhubarb and blood orange compote recipe food blogger ireland

Ingredients

250g Rhubarb, chopped into 3-4cm lengths 

2 blood oranges, juiced and zested

1 vanilla pod, split

100g golden caster sugar 

Instructions

  1. Heat the oven to 200C/fan 180C/ and line a small roasting tin with baking paper. 
  1. Arrange the rhubarb in one or two layers in the tin on top of the baking paper, then scatter over the blood orange zest and the seeds from the vanilla pod.  
  1. Sprinkle the 100g golden caster sugar over the top, then pour over the blood orange juice. 
  1. Roast in the oven for 20-25 minutes or until the rhubarb is tender and the sugar has dissolved – the timing may vary and depend on the thickness of the the quantity of rhubarb. 
  1. Leave to cool.
  1. Once cool, spoon into a jar and refrigerate. Enjoy with pancakes, spooned over yoghurt or as an addition to your favourite springtime dessert.
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Recipe for rhubarb and blood orange compote recipe food blogger ireland

Substitutions and variations

Here are a few variations and substitutions you can try with this recipe:

  1. Add other fruits: You can experiment with adding other fruits to the compote to change up the flavour profile. Try adding sliced strawberries or raspberries to give the compote a sweeter taste. You could also try adding sliced apples or pears for a bit of texture.
  2. Change the sweetener: If you prefer a different sweetener than the recipe calls for, you can experiment with using honey, maple syrup, or even brown sugar instead of golden caster sugar.
  3. Use different citrus fruits: If you don’t have blood oranges, you can use other citrus fruits like clementines, oranges or grapefruit to add a citrusy note to the compote.
  4. Add some spice: To give the compote a warm and spicy flavour, try adding a pinch of cinnamon, nutmeg, or ginger to the recipe.
  5. Make it boozy: For an adult twist, you could add a splash of your favourite alcoholic spirit to the compote. Try adding a splash of Cointreau for a hint of orange flavour, or brandy or rum for a richer taste.

Ways to serve

Rhubarb and blood orange compote is a delicious dessert that can be served in many ways. Here are a few ideas for you to try:

  1. Over Yoghurt: Spoon the compote over a bowl of creamy Greek yoghurt for a healthy and refreshing breakfast or dessert.
  2. With Ice Cream: The sweet and tangy flavours of the compote make it a perfect topping for vanilla ice cream. You could also try it with other flavours, like lemon sorbet or raspberry ice cream.
  3. On Waffles or Pancakes: For a decadent weekend brunch, serve the compote over a stack of warm waffles or pancakes. Drizzle with honey or maple syrup for extra sweetness.
  4. With cake: Serve the compote alongside a slice of pound cake or sponge cake for a light and fruity dessert. You could also try it with a dollop of whipped cream or crème fraîche.
  5. In a Trifle: Layer the compote with whipped cream, sponge cake, and custard in a trifle dish for a showstopper dessert that’s perfect for a dinner party or special occasion.
Recipe for rhubarb and blood orange compote recipe food blogger ireland

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Rhubarb and Blood Orange Compote

Course afternoon tea, Breakfast, brunch, Dessert
Keyword Bakery, fruit, granola, one tray, rhubarb, vegan, yoghurt
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Calories 46kcal
Author Karolyn

Ingredients

  • 250 g Rhubarb chopped into 3-4cm lengths
  • 2 blood oranges juiced and zested
  • 1 vanilla pod split
  • 100 g golden caster sugar

Instructions

  • Heat the oven to 200C/fan 180C/ and line a small roasting tin with baking paper.
  • Arrange the rhubarb in one or two layers in the tin on top of the baking paper, then scatter over the blood orange zest and the seeds from the vanilla pod.
  • Sprinkle the 100g golden caster sugar over the top, then pour over the blood orange juice.
  • Roast in the oven for 20-25 minutes or until the rhubarb is tender and the sugar has dissolved – the timing may vary and depend on the thickness of the the quantity of rhubarb.
  • Leave to cool.
  • Once cool, spoon into a jar and refrigerate. Enjoy with pancakes, spooned over yoghurt or as an addition to your favourite springtime dessert.

Nutrition

Calories: 46kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 77mg | Fiber: 1g | Sugar: 10g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 0.1mg

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