Ginger - Rhubarb Compote

By: Original recipe courtesy of Food Network Magazine

Beth found this recipe online and almost felt guilty using the microwave instead of a saucepan!  We made a few adjustments from the original recipe including the ginger and a little extra cinnamon. This compote tastes excellent with a warmed up Petit Frère or some fresh Mascarpone!


  • 1 pound rhubarb, cut into 1/2-inch pieces (about 4 cups)
  • 1/2 cup sugar
  • 1/4 cup honey
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fresh grated ginger


Combine the rhubarb, sugar, honey, butter, cinnamon and ginger in a large microwave-safe bowl. Cover with plastic wrap and pierce once or twice to allow steam to escape. Microwave until the rhubarb is tender, about 6 minutes. Carefully remove the plastic wrap, stir and let cool.

<< Back to Recipes