Photo: H. Zell, CC BY-SA 3.0 · source

Compote · From Bladwijzer

Rhubarb compote with sweet cicely

Updated on 9 October 2026

• Makes: ± 4 portions
• Time: 25 min
• From: Sweet cicely

Ingredients

• 500 g rhubarb stalks (no leaves)
• 2 handfuls of sweet cicely leaves
• 50 g sugar (half the usual amount)
• 3 tablespoons water

Method

1. Cut the rhubarb into 2 cm pieces.
2. Put it in a heavy-based pan with the sweet cicely, sugar and water.
3. Cook gently over a low heat for 10 to 15 minutes until the rhubarb falls apart.
4. Remove the sweet cicely and taste: often no extra sugar is needed. Lovely with yoghurt or vanilla ice cream.

Storing: 4 days in the fridge, 6 months in the freezer.