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Make for winter: rhubarb compote

02 November 2016

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
Rebecca grows rhubarb in the garden
Wash the rhubarb first
Rebecca stirs the compote
‘Rhubarb is a low-maintenance plant, but it produces a lot. You can make this from fresh or frozen’

Rebecca, potter, UK

Rebecca’s rhubarb compote

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. 

Rebecca picks fresh rhubarb
‘Rhubarb compote will keep for about a week in the fridge, or you can freeze it. We like it with yoghurt and muesli’


We love to see our customers get creative with our products. Go for it! But please note that altering or modifying IKEA products so they can no longer be re-sold or used for their original purpose, means the IKEA commercial guarantees and your right to return the products will be lost.

Made by

Styling: Abigail Edwards
Photographer: Debi Treloar
Follow Rebecca at moderncraftworkshop.com