Kerry Withoos, Accredited Practising Dietitian


Rhubarb Compote

Recipes > Desserts

Rhubarb is renowned for keeping regular and I couldn't think of a better way to consume rhubarb. This is a delicious dish served warm topped with lactose free yoghurt, custard or ice-cream. It is just as delicious served cold.


  • 220g rhubarb, washed and cut into 3 cm lengths
  • 2 Tablespoons orange juice
  • 1 teaspoon grated orange rind
  • ½ teaspoon ground cinnamon
  • 2 tablespoons sugar
  • 125g strawberries hulled and halved


  • Combine rhubarb, juice, rind, cinnamon and sugar in a medium saucepan, bring to the boil, reduce heat, simmer uncovered, stirring occasionally for about 8 minutes or until rhubarb is tender.
  • Add the strawberries, cook for 2 minutes and cool slightly in two bowels.

Serve with lactose free yoghurt, ice-cream or custard.