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Make for winter: rhubarb compote

Enjoy the flavours of spring and summer for longer by preserving seasonal fruits and vegetables. Here’s Rebecca’s quick recipe for rhubarb compote.

Make Rebecca’s rhubarb compote at home.


Makes two to three jars

1 large bunch rhubarb, washed and leaves removed
A few tablespoons of sugar to taste
Juice of 1 orange or lemon

1. Roughly chop the rhubarb stalks into equal-sized pieces and combine with the sugar, citrus juice and a little water in a large pan.
2. Simmer on a medium heat for five minutes, or until rhubarb begins to soften.
3. Cook for a further five to 10 minutes, stirring occasionally.
4. Enjoy straight away or ladle the stewed fruit into sterilised jars and save for another day.

Made by

Styling: Abigail Edwards
Photographer: Debi Treloar

Follow Rebecca at moderncraftworkshop.com