Breakfast | Dessert

Creamy rhubarb and mandarin compote

I love a good compote. They are such versatile things to have in the fridge, and can be made with all types of seasonal fruit. This particular version is a great way to combine two abundant winter fruits, but mix and match as the seasons change. It is equally excellent served as dessert with ice cream or yoghurt as it is for breakfast over porridge or muesli. And the best bit? It's completely vegan!

prep time
cooking time
Recipe by Christie Connelly


1 mandarin, juiced and zested

3 tablespoons rapadura sugar

300g rhubarb (about 6 stems), leaves removed and chopped into 5 cm lengths

30ml (1/8 cup) Vitasoy Original Soy milk, chilled

If you can't find rapadura sugar, it can be substituted with caster sugar, if you prefer.


  1. Place the mandarin juice, zest and sugar into a large, deep frying pan or saucepan that has a lid. Add 3 tablespoons of cold tap water and place over medium heat. Stir for 30 seconds to dissolve the sugar.
  2. Arrange the rhubarb in a single layer in the frying pan. Cover with a lid and cook on medium heat for 4 minutes. Shake the pan every so often to make sure it is not sticking, but try to keep the rhubarb in one layer.
  3. Remove the lid and turn the heat up to high. Cook for one minute more to allow some of the liquid to evaporate. Shake the pan if you need to, but don't stir, so that the rhubarb can keep it's shape and not go mushy.
  4. Gently tip the rhubarb into a heat-proof container with a lid and transfer to the fridge to chill for three hours or until completely cold.
  5. When cold, pour in the chilled soy milk and very gently stir, trying not the mush the rhubarb too much. Serve immediately over ice cream or yoghurt for dessert. Alternatively, serve with porridge or muesli for breakfast, as shown in the photo.