Blueberry and Rhubarb Compote Recipe

In this quick compote recipe fresh rhubarb gives sweet blueberries a tart punch of flavor. Try this easy compote on fish, pork, chicken, ice cream or pound cake to give any recipe a refreshing twist.

Ingredients

  • 2 large stalks rhubarb, trimmed and chopped coarse
  • 3 Tbsp sugar
  • 1/4 vanilla bean, split, or 1 tsp vanilla extract
  • 1 Tbsp orange zest
  • 1/4 cup orange juice
  • 1/2 cup water
  • 1 cup fresh blueberries

Directions

  1. In a large saucepan, combine all compote ingredients except blueberries and bring to a boil over medium-high heat. Reduce heat and simmer for 15 to 20 minutes, or until rhubarb is tender.
  2. Transfer to a bowl and, with a slotted spoon, remove vanilla bean. Fold in blueberries and stir to combine well. Allow compote to rest until it comes to room temperature.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
68
% Daily Value*
  • Total Fat
    0
    0%
  • Saturated Fat
    0
    0%
  • Cholesterol
    0
    0%
  • Sodium
    2mg
    0%
  • Total Carbohydrate
    17g
    6%
  • Dietary Fiber
    1g
    4%
  • Sugars
  • Protein
    1g
    2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.