Rhubarb Compote

rhubarb compote

This recipe is delicious on Steel Cut Oats with Fruit and Flaxseed Meal or other cereal, over Vegan Vanilla Date Ice Cream, or just by itself.

Start by placing pitted dates, orange zest and orange sections in a food processor. Process until it’s still a bit chunky. It will look like this:

oranges and dates chopped

Mix with the rhubarb and a bit of water and cook in a saucepan. It’s that simple!

Rhubarb Compote

  • Servings: 8
  • Difficulty: easy
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  • 2 large oranges, washed
  • 1 1/2 cups packed pitted dates, about 21 Medjool dates
  • 1 1/2 pounds rhubarb, about 8 stalks, washed and sliced in 1/4″ to 1/2″ wide pieces
  • 3/8 cups water
  • 1  teaspoon vanilla extract


  1. Zest the oranges and place the zest in a food processor. Peel the oranges and add the orange sections as well.
  2. Add the pitted dates to the food processor and process until mixed but not pureed. It should still be a bit chunky.
  3. Place the date and orange mixture into a large saucepan. Add the rhubarb and water and stir.
  4. Bring to a boil over medium-low heat. Reduce the heat to low, cover, and cook until the rhubarb is tender, about 25-30 minutes. Stir every 10 minutes.
  5. Remove from the heat and stir in the vanilla. Allow to cool before serving.
  6. Serve over oatmeal, any other cereal, or vegan ice cream or just enjoy by itself.
  7. Refrigerate leftovers.

Nutrition information per serving: 152 calories, 0 grams fat, 0 mg sodium, 39 grams carbohydrates, 5 grams fiber, 2 grams protein, 32 grams sugars, 6% vitamin A, 23% Vitamin C, 4% calcium, 3% iron.