Rhubarb Berry compote


Number of Servings: 2 750 ml bottles
Prep Time:  15 Minutes

Cook Time:  30 Minutes

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18 stems of rhubarb (about 10 to 12″ long each; cleaned and chopped)
2 strawberry boxes (boxes of 16 oz each, cleaned and cored, sliced)
1 cup raspberries, washed ( more or less, taken from my patch in back. I just throw as many as I have into the pot))
2 lemons, juiced
4 limes, juiced
2 cup sugar, to taste (we like things tart so use only 2 cups or so; can up it to 4 cups )
1 cup liqueur of choice (flavoured) ( I used cointreau, plus flavoured rhum, plus creme de cassis)
1 tablespoon cornstarch dissolved in a bit of the liqueur (if you want the compote thicker can up to 2 or more tbsp of corn starch, but then it will be more jam like)
1/4 cup unsalted butter


Combine all ingredients. Bring to a low boil in a large stock pot, stiring frequently. Let simmer until it is the desired consistency. Bottle, cool, and refrigerate or freeze.


Good over granola, ice cream, sweet tea biscuits, angel food cake, or with yoghurt or almonds.

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By |2018-12-02T01:56:28-05:00July 20th, 2013|Recipe|Comments Off on Rhubarb Berry compote