Rhubarb and Berry Compote

  • Serves

    serves 6-8

The sweetness of berries plays off tart rhubarb in this lightly-spiced compote, which is great over greek yogurt.


  • 2 lb. rhubarb, trimmed and cut into 1" pieces
  • 1 lb. strawberries, hulled and halved (quartered, if large)
  • 6 oz. fresh blueberries
  • 34 cup sugar
  • 14 tsp. kosher salt
  • 1 stick cinnamon
  • 1 star anise
  • 1 vanilla bean, split lengthwise and seeds scraped and reserved
  • Zest and juice of 1 orange
  • Greek yogurt, for serving


Step 1

Heat all ingredients, except yogurt, in a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until berries have released their juices, and rhubarb is soft, about 10 minutes.

Step 2

Pour into a fine strainer set over a bowl, and transfer fruit and spices to a bowl; return juices to saucepan, and bring to a boil over high heat. Reduce to a simmer, and cook until liquid is thickened and reduced by 2⁄3, about 30 minutes.

Step 3

Pour sauce over fruit and stir to combine; let cool to room temperature. Discard whole spices, and serve over yogurt.

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