Raspberry Rhubarb Compote Recipe

Easy Rhubarb Raspberry Sauce for Dessert
With (Optional) Liqueur

This Raspberry Rhubarb Compote or Sauce Recipe makes a delicious dessert with optional liqueur if you are serving all adults!

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Serve warm as a topping for ice cream, pudding, waffles, pancakes, french toast, cheesecake, and more!

This easy Rhubarb Compote Recipe is a great dessert choice, even at the "last minute", because it includes ingredients you probably always have in your kitchen cupboards!

This sauce tastes best when served warm!

Ingredients

Note - This recipe calls for frozen raspberries and rhubarb, however, you can also use fresh berries and rhubarb instead.

If you do, add about 1/4 cup water to the rhubarb/berry mixture when heating it.

1/2 pound rhubarb, chopped, unsweetened, frozen
1/2 cup granulated sugar
1/2 pound raspberries, unsweetened, frozen
1/8 to 1/4 cup Grand Marnier or Chambord, optional

Directions

In a medium size pan, heat the rhubarb with the sugar over medium heat for 4 - 5 minutes, until the rhubarb is thawed, using a wooden spoon.

Stir in the raspberries, and continue heating the mixture just until the berries are thawed, about 4 minutes.

Remove the mixture from the heat, and gently, with a wooden spoon, stir in the Grand Marnier, (optional)

Serve warm as a topping for ice cream, pudding, waffles, pancakes, french toast, cheesecake, and more!

Serves 6.

Don't like the colour of your rhubarb?

Do you want to make your greenish rhubarb into crimson red rhubarb?

GO to Turn Green Rhubarb Red

Did You Know?

Did you know that, for centuries, the roots and rhizomes of the rhubarb plant, have been used for medicinal purposes?

Medicinal rhubarb is also referred to as "Chinese Rhubarb", "Turkey Rhubarb", or "Indian Rhubarb".