Rhubarb & Plum Compote with Orange & Lemon

This rhubarb & plum compote with orange & lemon juice is ideal to use in pies, cakes, or to top a dessert such as vanilla pudding. I made a big batch and stored it in jars in the fridge to then use in a delicious custard pie and triple swirl cake.

One important thing to note though is that there are two types of rhubarb, one has a green core, the other a red one. If you can only find green ones (like me) and you find the colour of the compote a bit greenish you can add a few drops of grenadine/squash or jam like raspberry or strawerry jam. Don’t go overboard though, just a tablespoon of a jam or a few drops of grenadine will help give it a red colour. Alternatively you can use red food colouring as well of course.

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Ingredients

Adjust Servings
2 rhubarb stalks
2 plums
50g caster sugar
0.5 orange (juiced)
0.5 lemon (juiced)

Directions

1.
Prepare the rhubarb and plums
Remove the rhubarb leaves and cut off the bottom. Slice the remaining part up in small chunks. Slice the plums in half, remove the pit and half each side again.
Mark as complete
2.
Put a pan on medium heat
Add the rhubarb, plums, sugar, lemon juice and orange juice and let it simmer until the plums and rhubarb fall apart and can easily be mashed. You can mash while it is simmering as well.
Optional: add a few drops of pink grenadine/squash or jam if you prefer the compote to be a pinker colour.
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3.
Mash & cool
Mash everything well to avoid lumps in the compote. Let it cool down completely before storing it in the fridge.
Mark as complete

Notes

There are two types of rhubarb: green and red. I used green myself but because I wanted the compote to have a pink/red colour, I added a few drops of some red grenadine/squash. Alternatively you could also add some jam or food colouring.

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