Two Ingredient Rhubarb Compote


I said to The Meat Eater, ‘I’ve got rhubarb coming in the veg box next week’. He said, ‘oh noooooooo, I forgot to tell you there’s rhubarb in the garden’. Having a load of rhubarb is all very well, but what the flipping flop was I supposed to do with it? I knew you weren’t supposed to eat it raw, so I couldn’t juice it or put it in a smoothie, and a rhubarb crumble seemed too obvious. But other than a smoothie and a crumble, I couldn’t think of anything. Then I remembered enjoying the berry compote I’d had when I tried out the Bodychef vegetarian diet plan last year and looked for some rhubarb compote recipes.

rhubarb compote

Each recipe I found was long-winded and required lots of ingredients and one recipe was written by someone who said she used to pick rhubarb as a child and dunk it straight into sugar.  I thought you died if you ate raw rhubarb, so her blog must be – quite literally – ghostwritten and I’m not going to trust a recipe written by a ghost. Then, good old Delia came to the rescue. Usually Delia’s recipes are so detailed with step-by-step-by-step-by-step instructions but this rhubarb compote recipe was so simple, containing only two ingredients and minimal instructions, I checked to see it was actually written by her and not someone else (ghost or otherwise). It was indeed written by Delia and not a ghost, so I decided to give it a go.

rhubarb compote

You need to make this compote. You need to make it because it only requires two ingredients and if you haven’t got any rhubarb growing in your garden, you probably know someone who does who will give you some. The other ingredient is caster sugar and you probably have that in the cupboard, so this is akin to free food, and free food is the best food.

I ate this compote on its own but I would imagine it’d be gorgeous with vanilla ice cream, or for a complementary crunch, add it to some granola.

rhubarb compote


Two Ingredient Rhubarb Compote

Total Time: 35 minutes

Number of servings: 3

Per Serving 146 calories

Fat 0 g

Carbs 36 g

Protein 2 g


Two Ingredient Rhubarb Compote


  • 700g rhubarb
  • 75g caster sugar


  1. Chop the rhubarb into 1.5cm chunks
  2. Put in a shallow baking tray and cover with the sugar
  3. Cook at 180C for 30 minutes, giving it a gentle stir halfway through
  4. Leave to cool, then store in the fridge

For more vegan rhubarb recipes, check these out from my fellow food bloggers:
Vegan Ginger Cookies in a Rhubarb Parfait by Thinly Spread
Rhubarb, Ginger & Raspberry Jelly by Family Friends Food
Rhubarb Gin by Foodie Quine
Cardamom Spiced Apricot and Rhubarb Chutney by Recipes from a Pantry

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  1. I promise you won’t die if you eat raw rhubarb, or juice with it. The leaves are what you need to avoid as they are highly toxic so don’t go eating them! I made some rhubarb compote yesterday pretty much like yours but added a slug of the syrup from a jar of stem ginger.

  2. I do have a love for simple recipes, why complicate when you don’t need to. I’m not a rhubarb fan but we have it in the house because Pete adores it. Hope to get some decent harvest this year.

  3. This sounds so good, my mother in law has loads of rhubarb so will have to steal some! I like that its just two ingredients and I have always got caster sugar. Nice on top of some greek yogurt I bet x

  4. I guessed it wrong on FB then! I’ve ordered rhubarb for this weekend and was going to make a crumble but maybe I’ll try making this instead. I love simple recipes and I would never have thought about baking the rhubarb in the oven, I normally cook it on top.

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