Champagne Rhubarb Compote

Forced or Champagne Rhubarb is a real seasonal delicacy. With a relatively short season, lasting from January to March, we are always keen to take advantage of its lovely pale flesh, mild acidity and delicate flavour while it lasts.

The tall, vivid pink sticks, called petiole, are grown entirely in the dark and harvested by candlelight by Yorkshire farmers who have been using the same growing technique since the 1800s.

Boasting Protected Designation of Origin (PDO), rhubarb from the ‘Yorkshire Triangle’ makes a very good compote that we look forward to preparing as soon as the season begins. A natural partner with orange, we also like to add vanilla and cardamom to lend additional warmth and depth.

Champagne Rhubarb is available to buy from both our Hampstead and Primrose Hill shops at £7.95/kg.


Trim the ends of the rhubarb and wash off any dirt and grit.
Zest and juice the oranges.
Split and scrape your vanilla pod.
Lightly crush the cardamom pods.


Heat the oven to180oC.
Cut the rhubarb into 5cm batons, place in your roasting tin and cover with the sugar.
Mix the vanilla seeds with the orange juice and zest so it’s distributed evenly and pour the mixture over the rhubarb and sugar.
Add the cardamon and vanilla pods to the roasting tin.
Cook uncovered in the oven for about 20 mins, giving it a gentle stir half way through, until the fruit starts to break down but still keeps it shape.
Be careful not to over cook or else it will puree.
Remove from the oven and cool the fruit completely.

Serve or Preserve

Serve over granola or muesli for breakfast with a dollop of thick natural yogurt. Also very good over vanilla ice cream with our Gingernut Biscuits crumbled over the top.

The compote will keep for a few days in the fridge if potted into an air tight container.


500g Champagne Rhubarb
75g Caster sugar
Juice of 2 large unwaxed Oranges
Plus the zest of 1 Orange
1 Vanilla pod
4 Cardamom pods


Small roasting tin
Small knife