Rhubarb-Cherry Compote

As shocking as it may be to see me write this there are other ice cream toppings beside hot fudge and chocolate syrup. Heresy, I know, I know. Yet some fruit combinations provide a tart counter to ice creams creamy sweetness. Here’s one I came up with after rummaging through the freezer and finding a quart of fresh cherries I pitted last summer.

Rhubarb-Cherry Compote
Servings: 6-8
Prep time: 5 minutes
Total time: 15 minutes


  • 1 lb. rhubarb, ends trimmed and cut into 1″ pieces
  • 3 cups previously frozen cherries, thawed
  • 1/4 cup granulated sugar
  • 1/3 cup tart cherry juice
  • zest of 1 lemon
  • juice of 1/2 lemon
  • pinch of kosher salt


  1. Combine all ingredients in a large saucepan. Bring to a simmer over medium heat.
  2. Reduce heat to maintain a simmer. Cook for 8-10 minutes until rhubarb has lost it’s shape.
  3. Taste and adjust salt and/or sugar to your taste.
  4. Allow to cool for 30 minutes. This will allow the compote to set into a loose jam-like consistency

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