Summer Rhubarb and Raspberry Compote

Written by Nicole Zablocki, Eco-Kitchen Coordinator

This refreshing summer recipe is great on top of ice cream, shortcake, pavlova or in a trifle. Raspberries are highly concentrated in ellagic acid, which can prevent the growth of certain cancers or even eliminate cancers in progress. Only wash raspberries when you are ready to eat them. Black and purple raspberries propagate themselves when you plant the tip of the cane about six feet away from the parent plant.


  • 3 cups of chopped rhubarb
  • 1 and ½ cups of raspberries
  • ⅓ cup of granulated sugar
  • ¼ tsp of almond extract


Wash the rhubarb and raspberries before using. In a medium saucepan cook the rhubarb and sugar over medium heat for approximately 12 minutes until the rhubarb has softened. Once softened, add the raspberries and almond extract and cook for about 3 minutes until the raspberries have broken up slightly. Serve over ice cream or over waffles for a delicious morning breakfast.

Note: This picture was taken from the aesthete and the dilettante.