Rhubarb, Strawberry and Blood Orange Compote

Rhubarb, Strawberry and Blood Orange Compote

Firstly I will say, don’t skip past this if Blood Oranges aren’t in season, they are so magical and delicious but their season is fleetingly short.  And while you wont get the joy of slicing it open to reveal the ruby red mottling of the flesh and the bright crimson orangey red of the juice…any old orange will do just fine, I promise. 



3 Large stalks of rhubarb roughly chopped

1 cup chopped strawberries 

1/4 cup sugar 

1 1/2 tbs vanilla bean paste

Juice of 2 Blood Oranges - roughly half a cup



Pop everything in a large bowl, mix together gently and allow to sit for at least 15 mins.

Place a large saucepan on low heat and add the mixture.

Allow to slowly cook, while gently stirring, for about fifteen minutes. 

You want everything nice and soft, but still some definition in the fruit, it will ever so slightly thicken as it cools.


My family loves this best warm, a top vanilla ice cream on a big pile of crunchy waffles - because who wouldn’t? It’s also wonderful with yoghurt and granola.

Quite honestly though you can eat it with almost anything, popped in a trifle over the sponge layer, smothered across the top of a big pavlova, between the layers of a Victoria Sponge. You get the idea.

This will keep in the fridge for about thee to four days, and in the freezer for about six months.  

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1 comment

Is the


hard to get?

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