Rhubarb, Blueberry and Ginger Compote

This is a slight twist on a classic family recipe. The blueberries and ginger add subtle hints of extra flavour and colour, while baking this in the oven retains all the flavour on offer. Pair this with muesli and yoghurt for a delicious breakfast meal. 

Serves: Makes about 2 cups
Cooking Time: Preparation 5 minutes, cook 30-45 minutes


+ 1 bunch of rhubarb
+ 1 cup frozen blueberries
+ 1 knob of grated ginger
+ 1 tablespoon of brown sugar


Preheat oven to 150°C.

Roughly chop the rhubarb into 4 centimetre segments. Place in a baking tray, along with all other ingredients. Place in the oven to bake for 30-45 minutes, or until the rhubarb has gone soft.

Allow to cool and before storing in the fridge in sterilised jars. Will keep for up to a month.

Original recipe sourced from the  Family Archives.

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