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Forced Rhubarb & Cardamom Breakfast Compote

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 6 1x
  • Category: Breakfast


Forced Rhubarb and Cardamom Compote is one of my favourite breakfasts served over Greek or natural yogurt, or for dessert served with vanilla ice cream.


  • 4 Stalks Forced Rhubarb
  • Juice of 1 Orange 
  • 2 tbsp Golden Caster Sugar (regular granulated is also fine)
  • 4 Green Cardamom Pods


  1. Wash the rhubarb and cut into 2cm pieces. Add to a medium saucepan along with the sugar and the orange juice. Please don’t use orange juice from a bottle here, use the freshly squeezed from the actual oranges, as otherwise the flavour balance will be all wrong.
  2. With the back of your knife crush the cardamom pods to release the black seeds inside and add the whole thing to the pan. Stir, and set over a high heat until the juice starts to boil.
  3. Reduce the heat to medium and cover. Allow to simmer for 10 to 15 minutes until the rhubarb has broken down.
  4. Taste, and add a little bit more sugar if you think it is a little bit too tart for your liking.
  5. Fish out the green husks of the cardamom pods, but you can leave the black seeds in the compote.
  6. Serve warm over Greek or natural yogurt, or allow to cool to room temperature before refrigerating.