Tomato Rhubarb Compote

We made this fruit sauce sweet and savoury by combining tomatoes and rhubarb with fresh rosemary. Serve this flavourful compote on waffles, pancakes or French toast. 

Yield: Makes about 2 cups

Tomato Compote


  • 1 tbsp salted butter
  • 1 cup diced onion
  • 3 cups fresh or frozen diced rhubarb
  • 2 cups diced seeded Roma tomatoes
  • 1/2 cup dry white wine
  • 1/2 cup liquid honey
  • 1/4 cup sherry vinegar
  • 1 tsp chopped fresh rosemary
  • 1/8 tsp salt


  1. Melt butter in a medium non-reactive saucepan over medium heat. Add onion and sauté until softened, about 5 minutes.
  2. Add rhubarb, tomatoes, wine, honey, vinegar, rosemary and salt; stir to combine. Bring to a boil.
  3. Reduce heat and simmer, uncovered, stirring occasionally, until rhubarb is broken down and mixture is thickened, about 40 – 45 minutes.
  4. Serve warm or cold. May be refrigerated for up to 3 days or frozen for up to 1 month.
Nutritional analysis per 1 tbsp serving:


30 calories, 0.4 g fat, 0.3 g protein, 6.4 g carbohydrate, 0.4 g fibre, 15 mg sodium