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Rhubarb Compote

A great make ahead idea!

Delicious topping for desserts, appetizers or add to smoothies and even oatmeal.


  • 1 bag (600g) Snowcrest Frozen Rhubarb
  • ½ cup (120ml) lemon juice
  • 1 cup (198g ) white sugar


1. In a saucepan mix together all ingredients, let stand 30-45 minutes to defrost.

2. Cook on medium heat, stirring often until the rhubarb starts to cook down and come to a low boil ( 25-30 minutes)

3. Reduce heat and simmer to desired consistency, remove from heat.

4. Puree with an immersion blender or any countertop blender.

*Note – if blending hot rhubarb in a countertop blender be sure to not seal the lid of the blender completely.

5. Use right away or cool completely and freeze in an ice cube tray for future applications.