If you have ever wondered, "Do rhubarb and blueberry go together?" the answer is a resounding yes. The natural sweetness of blueberries perfectly balances the tart, tangy profile of rhubarb, allowing us to use significantly less added sugar than traditional recipes. This vibrant compote comes together in just one pot and transforms simple fruit into a gourmet-style sauce.
It is incredibly versatile, working just as well swirled into your morning oatmeal or nonfat Greek yogurt as it does spooned over grilled or pan-seared salmon for a sweet and savory dinner. Whether you have an abundance of garden rhubarb or simply want a lighter fruit topping, this easy recipe delivers big flavor with minimal ingredients.
If you enjoyed this compote, be sure to explore more of our healthy berry recipes to add a burst of antioxidant-rich flavor to your menu. You will also love our deliciously sweet and tart Raspberry Sauce, which works great as a vibrant fruit topping for a variety of healthy desserts.
This recipe relies on the natural fructose in blueberries and fresh orange juice to provide sweetness, keeping the added sugar content much lower than standard jams or syrups. By using whole fruit, you also get the benefit of dietary fiber and essential vitamins in every serving without empty calories.
Absolutely. Rhubarb is naturally very tart, while blueberries are sweet and juicy. When cooked together, the blueberries break down to create a natural syrup that softens the rhubarb's bite, creating a balanced sweet-tart flavor profile.
Yes, frozen fruit works excellently in this recipe, especially when fresh produce is out of season. See the "Alternative Cooking Methods" section below for specific measurements and timing adjustments, as frozen fruit releases more liquid.
The compote will naturally thicken as it cools thanks to the pectin in the fruit. If you prefer a very thick sauce, you can simmer it for an extra 5–10 minutes to reduce the liquid, or stir in a teaspoon of chia seeds during the last minute of cooking.
Yes, this compote is naturally gluten-free, vegan, and vegetarian, making it a safe and healthy topping for a wide variety of diets.
These light and refreshing options are perfect for satisfying your sweet cravings without excess sugar. From nutrient-packed smoothies to fun fruit skewers, these recipes make enjoying nature's candy effortless.
Start your day on a high note with these fiber-rich breakfast favorites that pair beautifully with a spoonful of fruit compote. Whether you crave fluffy pancakes or creamy oats, these heart-healthy dishes provide the perfect canvas for your blueberry rhubarb topping.
Often mistaken for a fruit, rhubarb is technically a vegetable known for its vibrant pink stalks and intensely tart flavor. It is a good source of vitamin K, which supports bone health, and provides antioxidants like anthocyanins (which give it that red color). Because rhubarb is so tart, it usually requires sweetener to be palatable; pairing it with naturally sweet fruits like blueberries allows you to cut back on added sugar while keeping the flavor complex and delicious.
Recipe yields 8 servings
In a large saucepan, combine all rhubarb compote ingredients except the blueberries. Bring to a boil over medium-high heat. Lower heat to a simmer and cook for 15 to 20 minutes, until rhubarb is tender.
Transfer to a medium mixing bowl. Fold in blueberries and stir until well combined. Allow rhubarb sauce to cool to room temperature, stirring occasionally (Note: the compote will thicken as it cools). Store in an airtight container in the refrigerator for up to 1 week. For serving, serve over nonfat vanilla Greek yogurt or fat free vanilla frozen yogurt as a dessert or spoon over grilled salmon as a sweet and savory dinner.
Fresh rhubarb is seasonal, but you can enjoy this compote year-round using frozen rhubarb and blueberries.
For a completely hands-off approach, you can easily prepare this compote in your slow cooker.
You can swap the granulated sugar for honey, maple syrup, or agave nectar for a different flavor profile.
If you don't have oranges, lemon juice works well, though it is more tart—you may need to slightly increase the sweetener.
Almond extract is a lovely alternative that pairs beautifully with stone fruits and berries.Start with ½ teaspoon as it is stronger than vanilla.
If you love the antioxidant power of fresh blueberries, be sure to try these other delicious and healthy blueberry recipes. From nutritious high-fiber breakfasts to guilt-free desserts, we have plenty of ways to enjoy this superfood in your daily menu.