Rhubarb and Date Compote

Rhubarb is an excellant plant. It may benefit those with high cholesterol and it also provides a good source of vitamin C, fibre, potassium and calcium. Rhubarb also has been shown to have anti-cancer properties and might help in cutting down the risk of cancer. Eating fresh rhubarb regularly is regarded as having a positive effect on lowering blood pressure. It has also been proven to be beneficial for those suffering from high cholesterol. It has also antioxidant properties and it has been suggested that rhubarbs are anti-inflammatory, helping people with allergies breath easier after eating rhubarb.

This compote is a favourite of my best friend's daughter, Freyja. She is now 3 years old and of course like every 3 year old, has her own (very strong) opinions. Much to my delight, my friend, Elva told me that her daughter loved this compote (with lots of cream on top). I wasn't expecting that since rhubarb can be quite sour tasting, although when teamed up with dates as a sweet sidekick is quite delicious. This compote is egg free, gluten free, lactose free, nut free and vegan. I pour soy milk onto my compote although you can use oat cream or regular cream if you prefer.

You will need a food processor or a hand blender to make this recipe.

This is an absolute favourite of my best friend's daughter

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Rhubarb and Date Compote

Serves 2-3 people


  • 400 grams (14 oz) rhubarb, trimmed and chopped (weight measured before trimming)
  • 4-5 large strawberries
  • 100 grams (3½ oz) dates, chopped finely
  • 1 small piece fresh ginger (similar to a grape in size), peeled and chopped finely
  • 30 millilitres (1 fluid oz) agave nectar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves


  1. Wash the rhubarb, then trim off the leaves and cut the stalks coarsely into large chunks. You will need approximately 300 grams (11 oz) rhubarb.
  2. Wash the 4-5 strawberries and trim off the stalks.
  3. Chop the 100 grams dates coarsely.
  4. Peel the small piece ginger (the skin is very thin, you can scrape it off with a teaspoon or a small knife) and chop finely.
  5. In a saucepan, place the rhubarb, strawberries, dates, ginger, 30 millilitres agave nectar, ½ teaspoon ground cinnamon and ¼ teaspoon ground cloves.
  6. Turn the heat up and let simmer for 15-20 minutes.
  7. Give everything a good stir every 5 minutes or so. Add a little agave nectar if the compote is still too tart.
  8. Let cool slightly (a couple of minutes).
  9. Transfer to a food processor (or you can use a hand blender) and mix for a couple of seconds, depending on whether you want a coarse or fine texture.
  10. Transfer back into the saucepan, turn the heat up and allow to simmer for 1 minute.
  11. Serve warm with more ground cinnamon, soy milk and chopped hazelnuts or almonds. You can also use almond milk, oat milk, rice milk or skimmed milk.


  • You can use maple syrup instead of the agave nectar.
  • You can freeze the compote and re-heat later.