Rhubarb compote
Serves: 6
Prep time: 5 minsTotal time: 
Recipe by Olia Hercules / Recipe photograph by Dan Jones
Rhubarb compote
Serves: 6
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
141Kcal
Fat
0gr
Saturates
0gr
Carbs
34gr
Sugars
34gr
Fibre
1gr
Protein
0gr
Salt
0gr
Olia Hercules
Olia was born in Soviet Ukraine, and now lives in Britain and has a son, Sasha. As a Leiths-trained chef, recipe writer and food stylist, she honed her cooking skills in the kitchens of Ottolenghi and cherishes the Uzbeki, Moldovan and Russian recipes inherited from her grandmothers and aunts.
See more of Olia Hercules’s recipes
Olia Hercules
Olia was born in Soviet Ukraine, and now lives in Britain and has a son, Sasha. As a Leiths-trained chef, recipe writer and food stylist, she honed her cooking skills in the kitchens of Ottolenghi and cherishes the Uzbeki, Moldovan and Russian recipes inherited from her grandmothers and aunts.
See more of Olia Hercules’s recipes
Ingredients
- 400g rhubarb, chopped into 5cm lengths
- 200g caster sugar
- 1 vanilla pod, split and scraped, or ½ tsp vanilla extract
- 2 star anise
Step by step
Get ahead
Make the compote the day before, cool and cover. Serve at room temperature.
- Put the rhubarb, sugar, vanilla, star anise and 1-2 tablespoons water into a large saucepan and cook over a medium heat for about 15 minutes, or until the rhubarb becomes soft. Serve with the paskha, either warm or at room temperature.
