Rhubarb, Plum And Vanilla Compote

Siobhan rhubarb plum vanilla compote Siobhan rhubarb plum vanilla compote

The rhubarb, plum and vanilla compote can be a quick dessert for adults and other children when added to some creamy Greek yogurt or crème fraîche.

4 people 20 minutes 10 minutes


  • 1 drop Maple Syrup to taste, optional
  • 1 - SuperValu Plums stoned and chopped
  • 2 sticks SuperValu Rhubarb
  • 1 - SuperValu Vanilla Pod
  • 50 ml Water


  1. Wash the rhubarb and cut off the ends of each stalk, then cut the stalks into pieces about 1cm thick. Put the rhubarb, plum, water and vanilla pod in a pan set over a medium heat. Bring to the boil, then reduce the heat to
    a simmer and cook for about 10 minutes, until softened. Remove from the heat and allow to cool. Remove the vanilla pod before blending to a fairly smooth purée. Taste and adjust the sweetness with maple syrup if needed.

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