EatSmarter exclusive recipe

Raspberry-Rhubarb Compote

with Raspberries and Mint Yogurt Sauce
Average: 4.8 (6 votes)
(6 votes)
Raspberry-Rhubarb Compote

Raspberry-Rhubarb Compote - Very fruity, refreshing and light—perfect for the first warm days of summer

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Health Score:
7,3 / 10
25 min.
ready in 1 hr 30 min.
Ready in

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Nutritional values

Rhubarb contains a lot of vitamin C, potassium, calcium and vitamin B2, but few calories. The yoghurt sauce to go with it is not only delicious, but also extremely useful: the milk product balances the increased calcium requirement due to the "calcium robber" oxalic acid in the red stem vegetables. The mineral is important for bones, blood clotting and the activation of some enzymes and hormones.

If you use frozen raspberries, e.g. because fresh rhubarb is not yet available at the beginning of the rhubarb season, let them defrost in time before serving the dessert or fold them into the still hot rhubarb compote.

1 serving contains
(Percentage of daily recommendation)
Calorie158 kcal(8 %)
Protein5 g(5 %)
Fat2 g(2 %)
Carbohydrates27 g(18 %)
Sugar added17 g(68 %)
Roughage7.5 g(25 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate24 μg(8 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C25 mg(26 %)
Potassium568 mg(14 %)
Calcium227 mg(23 %)
Magnesium47 mg(16 %)
Iron1.4 mg(9 %)
Iodine9 μg(5 %)
Zinc0.9 mg(11 %)
Saturated fatty acids0.6 g
Uric acid19 mg
Cholesterol5 mg
Development of this recipe:


1 pound Rhubarb
3 tablespoons sugar (about 60 grams)
1 Cinnamon stick
1 lemon
1 ½ teaspoons cornstarch
14 ounces Yogurt (low-fat)
1 pinch Vanilla sugar
4 sprigs mint
liquid Sweetener (to taste)
9 ounces Raspberries (fresh or frozen)
How healthy are the main ingredients?

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Pot, 1 Fine grater, 1 Teaspoon, 1 Tablespoon, 1 Small bowl, 1 Wooden spoon, 1 Bowl

Preparation steps

Raspberry-Rhubarb Compote preparation step 1

Rinse and rhubarb, remove strings and cut diagonally into 2 cm (approximately 3/4-inch) pieces. Add to a pot with sugar and let sit 20-30 minutes to seep juice. Add cinnamon stick and bring to a boil. Cover and cook for 10-15 minutes on low heat.

Raspberry-Rhubarb Compote preparation step 2

Meanwhile, rinse lemon in hot water, wipe dry and finely grate peel.

Raspberry-Rhubarb Compote preparation step 3

Mix cornstarch with a little cold water until smooth and mix with rhubarb.

Raspberry-Rhubarb Compote preparation step 4

Add lemon zest and cook another 3 minutes on low heat while stirring. Remove from heat and allow to cool for 20-30 minutes.

Raspberry-Rhubarb Compote preparation step 5

Mix yogurt with vanilla sugar. Rinse mint, shake dry, pluck leaves and chop finely. Mix with yogurt.

Raspberry-Rhubarb Compote preparation step 6

Remove cinnamon stick and sweeten rhubarb compote to taste with sweetener. Add raspberries and fold in gently. Serve with mint yogurt sauce.