Cherry, Rhubarb and Ginger Compote

by Heidi @ Food Doodles on June 12, 2012

Today was my sons kindergarten orientation.  I think it goes without saying that I’ve been wondering how he got to this point already.  He was just a baby not that long ago, after all!  I have a feeling this feeling it will continue all summer until he actually goes to school.  And then probably for a while longer.  Or does it ever stop?

On a different subject… yogurt!  As much as I’d like to be able to say I love yogurt as a healthy snack, I really don’t, unless it’s plain.  If you’ve ever flavored your own yogurt, you know that a ton of sugar goes into yogurt which makes it not so healthy anymore.  That being said, of course plain yogurt is an awesome snack, so if you find a way to enjoy it without adding a ton of processed sugar, all the better, right?

That’s where compotes come in.  I’m not a huge fan of jam so all summer long I freeze fruit like crazy and then for the rest of the year I cook it and keep batches of cooked fruit in the fridge to mix into yogurt(or put over ice cream, over oatmeal, into smoothies, or just to eat straight).  Sometimes I’ll just do one flavor and sometimes I’ll make something a little more interesting.

My last yummy combo was cranberry and raspberry which was delicious, but I didn’t think to take a picture of it or write down the specific recipe before it was all gone(along with my yearly supply of cranberries) so that one will have to wait.  This one, my hubby doesn’t like as much, but the kids and I do so I thought it was worthy of sharing.  Feel free to scale the recipe down as this makes quite a bit.

If you like fruit on the bottom yogurt, of course you can do that, but I like mine mixed.  And of course, I like a lot of fruit with just a little yogurt.  Around our house we prefer full fat yogurt.  In this batch I put the full 1/4 cup of honey and it’s fairly sweet.  My hubby prefers it more tart so I put the option to reduce the honey a little.  And that’s the awesome part about this, make it and mix it however you like it 🙂

[print_this]Cherry, Rhubarb and Ginger Compote

Makes 1 quart sized jar full, plus a little extra

  • 4C fresh or frozen rhubarb, cut into 1/2″ pieces
  • 4C fresh or frozen pitted sweet cherries
  • 2″ piece of ginger, grated
  • 6 large dates, pitted and roughly chopped
  • 2 tbsp – 1/4C honey(use agave or omit and add 2-4 more dates to make this compote vegan)

In a medium sized pot, combine the rhubarb, cherries, ginger, dates and add enough water just to cover the bottom of the pot.  Bring to a boil and then simmer over medium-low heat for about 40-50 minutes until the mixture thickens and the rhubarb and dates have disintegrated.  Once the mixture has finished cooking, remove from the heat, cool slightly and stir in the honey.  At this point you can also use an immersion blender, or transfer the mixture to a large blender to make the compote smooth, but I prefer to keep it as is.  Set aside until cooled completely.  Once cool, store in a quart sized jar in the fridge for up to a week, or divide into smaller amounts and store in the freezer.[/print_this]

Leave a Comment

{ 9 comments… read them below or add one }

1 Erin @ Texanerin Baking June 21, 2012 at 06:20

I love this! I’ve never made compote before and I’m not really sure what makes jam, preserves, compote, etc. different, but this looks delicious. And the flavors sound yummy too. And I’m the opposite. I only like flavored yogurt and dislike plain yogurt. And like you said, I’d tried sweetening plain yogurt and the amount of sugar you have to add is just shocking. This sounds like an excellent solution! 🙂


2 Baking Serendipity June 14, 2012 at 16:37

I love this! I’ve been eating the crazy sugared fruit yogurts from the store way too often lately. This alternative is exactly perfect 🙂


3 Kellie Evans June 14, 2012 at 13:42

Mmmm….This sounds so good! I also wanted to include that I tried your Baked Rosemary Onion Rings today and loved them so much I shared your recipe on my blog. I really hope you don’t mind. : ) – Don’t worry, I credited you!


4 Lindsay June 14, 2012 at 11:18

Sounds great! We mix plain yogurt with fresh fruit usually but this looks much better!


5 The Café Sucré Farine June 13, 2012 at 22:41

Yum! This sounds simply sensational, what a great idea!


6 Marta @ What Should I Eat For Breakfast Today? June 13, 2012 at 08:59

Only rhubarb may be too sweet, but with addition of the rest of the fruits and yoghurt it has to work well 🙂


7 Kathryn June 13, 2012 at 02:31

The ginger is a great touch! I’m a big fan of yogurt and I’ve found that the more plain yogurt I eat, the more I find the flavoured stuff so sweet and fake-tasting.


8 Gina @ Running to the Kitchen June 12, 2012 at 21:08

I know I would love this with that kick of ginger in it. I’ve been making my own jams lately with just fruit, water and chia seeds and adding it to everything. I’m stealing your combination of ginger + cherries for the next batch! 😉


9 Heather June 12, 2012 at 20:46

I love recipes that you can mix and match – what a great idea!


Previous post:

Next post: