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Rhubarb Tarragon and Stem Ginger Compote

Prep Time5 mins
Cook Time30 mins
Course: Breakfast
Cuisine: Mediterranean
Keyword: compote, rhubarb, tarragon
Author: Andra Constantinescu


  • 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: