Rhubarb and Orange Compote

Rhubarb and Orange Compote

As forced rhubarb starts to come into our shops and markets, I start to make this fruit compote to serve with natural yoghurt. It is pretty (in pink), really really easy to make and so much cheaper that buying those ready made toddler/ baby yoghurts. It always goes down well with the little lady who, if we’re lucky, will pull some great facial expressions as she enjoys the sweet but sharp flavour sensation. A little goes a long way, this recipe yields around 150ml, which will be enough for 9 toddler servings with yoghurt.


  • 1 stick of rhubarb, finely chopped
  • zest and juice of 2 oranges
  • 1 tbsp honey (or more for a sweeter tooth)


  1. Put all the ingredients into a pan with 100ml water.
  2. Bring to the boil and simmer gently, stirring occasionally,  until the rhubarb is cooked, soft and pulpy (see photo below).
  3. Serve with yoghurt.

Rhubarb and Orange Compote

  • Nutritional Highlights: Rhubarb is a very good source of fibre, Vitamin C, K and, somewhat surprisingly, also calcium and other minerals.
  • First served at: 16 months
  • A-L rating: She loves to have yoghurt at the end of her dinner and this pink, sweet but sharp compote is a welcome flavour sensation (and she sometimes pulls funny faces if it is a tad too tart)
  • Freezer friendly? Yes. A little goes a long way. I normally freeze in batches of 50ml and each batch typically makes up 3 yoghurt puddings.
  • Adult adaption: We sometimes serve with yoghurt AND granola if we are feeling ambitious.

Rhubarb and Orange Compote


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