Rhubarb, tarragon and stem ginger compote.
Recipes,  Summer

Rhubarb, Tarragon and Stem Ginger Compote

A fragrant, summery compote of rhubarb, tarragon and stem ginger
Rhubarb, tarragon and confit ginger compote.
Rhubarb, tarragon and stem ginger compote.

Rhubarb, tarragon and stem ginger compote

Rhubarb season is heading towards the end now, and I must have eaten my body weight in rhubarb by now. The season begins early in the year, by the end of February – with what we know as ‘forced rhubarb’ – and lasts until the first month of summer. An interesting fact about the beautiful, pink forced rhubarb from Yorkshire: it has been granted PDO (Protected Designation of Origin) status by the European Commission. The status applies for rhubarb that is cultivated within the area between Leeds, Wakefield and Bradford (also known as ‘the rhubarb triangle’), although some sources indicate that the triangle covers the area between Leeds, Morley and Wakefield. Debates aside, rhubarb remains a very popular ingredient, as chefs, home cooks and foodies find innovative ways of using it in sweet and savoury dishes.

Today’s recipe – rhubarb, tarragon and stem ginger compote – is easy to make and truly delicious. You can use the compote for breakfast dishes, on top of American pancakes, or served with yogurt and muesli. Or you can serve it for your afternoon tea, with scones and clotted cream.

Rhubarb Tarragon and Stem Ginger Compote

Andra Constantinescu
Course: Breakfast
Cuisine: Mediterranean
compote, rhubarb, tarragon
Prep 5 minutes
Cook 30 minutes


  • 500 g rhubarb
  • 150 g caster sugar
  • 1 l water
  • 2 pcs stem ginger chopped
  • 3 stems fresh tarragon
  • 1 orange just the peel


  • Place the water, sugar and tarragon into a medium sized pan and bring to a boil.
  • Cut the rhubarb in 2 cm pieces.
  • When the liquid starts boiling add the rhubarb and continue cooking for 2-3 minutes, until the rhubarb begins to soften.
    Take a few pieces of rhubarb out, allow to cool and chop them.
  • Leave the rest of the rhubarb in the pan, covered for about 20 minutes, until it softens completely. Then take it out and blitz it once in a food processor. Add the chopped ginger and the rest of the chopped rhubarb.
  • Serve with scones and clotted cream.


The rhubarb, tarragon and stem ginger compote can be stored for 2-3 days. 
Special equipment needed for this recipe include:

This recipe is the second from #TheWeeklyIngredientByAndra challenge, hosted on Instagram. If you want to get involved, follow me on Instagram at @mintandrosemary and check my stories on Friday morning.

For more rhubarb inspiration, check out this recipe for caramelised rice pudding with poached rhubarb.

And if you’re looking for new kitchen tools or gadgets, head over to my Amazon Influencer page for a list of carefully curated tools, utensils and cookery books. Do feel free to drop me a line if you have any questions, or if you’re interested in the latest kitchen tools/utensils/gadgets. I’ll be happy to help!

Andra Constantinescu

I am a classically trained chef, with a BSc in Culinary Arts and a Masters Degree in Food Business Management.

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