Simple Rhubarb Compote Recipe (+ 3 Easy Variations)
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4 cups (about 1 liter)
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Calories
175 kcal
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Course
Condiments
-
Cuisine
International
Simple Rhubarb Compote Recipe (+ 3 Easy Variations)
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Incredibly, delicious and easy-to-make stewed rhubarb recipes that can complement any breakfast or grazing table, yummy desserts like chia seed pudding or yogurt parfaits, even savory meat dishes, or add them to sweeten your baking.
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Ingredients
Rhubarb Sauce
- 3 tablespoons real butter or coconut butter/oil to keep it dairy-free
- 2 pounds unpeeled rhubarb (920 grams) (or about 810 grams peeled and cubed rhubarb)
- 1 cup fresh grapefruit juice (about ¼ liter) juice of two large grapefruits—see note
- ½ cup Maple syrup (170 ml) See note below on sweetener for more options
Rhubarb Compote (with apple or pears)
- 3 tablespoons real butter or coconut butter/oil to keep it dairy-free
- 1 ½ pounds unpeeled rhubarb*
- 2 large yellow apples or ripe pears coarsely chopped
- ½ cup Maple syrup (170 ml) See note below on sweeteners for more options
- 1 cup of water (236 ml)
- ¾ teaspoon ground cloves or go up to 1 teaspoon based on taste.
Rhubarb-Apricots Compote
- 3 tablespoons real butter or coconut butter/oil to keep it dairy-free
- 1 ½ pounds unpeeled rhubarb*
- ¾ pound fresh apricots (340 grams) about three to four large apricots or about 2 to 2 ¼ cups of sliced apricots
- ½ cup Maple syrup (170 ml) See note below on sweeteners for more options
- 1 cup of water (236 ml)
- 2 prigs fresh Rosemary chopped
Rhubarb-Strawberry Sauce (compote)
- 3 tablespoons real butter or coconut butter/oil to keep it dairy-free
- 1 ½ pounds unpeeled rhubarb*
- 3 cups chopped fresh strawberries (about 13 strawberries) 400 grams
- ½ cup Maple syrup (170 ml) See note below on sweeteners for more options
- 1 cup of water (236 ml)
- 1 tablespoon freshly chopped mint go up to 2 tablespoons if you like a stronger mint flavor
Instructions
Base Directions (FOR ALL):
- In a large pot, melt the butter over medium heat.
- Add the rhubarb and chosen fruits (apples, pears, apricots, or strawberries) and coat them with your choice of sweetener (maple syrup, coconut sugar, Stevia, or monkfruit sweetener).
- Stir in the water or grapefruit juice.
- Change the heat to medium-high, cover the pan, and let the rhubarb mixture come to a boil.
- As soon as the liquid has come to a boil, stir in the herb ingredient, if using (cloves for apples or pears; rosemary for apricots, mint for strawberries)
- Then reduce the heat to maintain a steady simmer.
- Cook for about 5 minutes to allow the fruits to break down, stirring occasionally. While stirring, break down the bigger pieces of fruit with a wooden spoon.
- Taste and add more sweetener if you prefer a sweeter rhubarb compote.
- Then reduce the heat to low and simmer gently for about 25 to 30 minutes, pot half-covered, or until the rhubarb and other chosen fruits have nearly broken down. Stir occasionally.
- Enjoy immediately or allow to cool slightly before storing the compote in tightly sealed jars.
- Refrigerate for up to two weeks.
Notes
- *Rhubarb: Use about 4 to 5 large stalks to yield 5 cups of lightly peeled and coarsely chopped fresh or frozen rhubarb (or about 610 grams).
- Helpful Tips:
- ¼ to ½ cup Monkfruit sweetener, or Stevia to taste. Adjust to taste by using more or less, if preferred. Always start with a small amount and work up to the suggested amount in the recipes. You might like a less sweet compote, and adding extra sweetener at the end is so easy.
- Use sweetener of choice: use either ½ cup maple syrup, ½ cup coconut or brown sugar, ¼ to ½ cup Monkfruit sweetener, or Stevia to taste. Adjust to taste by using more or less, if preferred. Always start with a small amount and work up to the suggested amount in the recipes. You might like a less sweet compote, and adding extra sweetener at the end is so easy.
- If you like a more chunky compote texture, reduce the simmer time to only 10 to 15 minutes or until you get the desired consistency.
- For a thicker consistency, use less water or liquid.
- Add a touch of warm brandy, rum, or semi-sweet wine to the Rhubarb-Pears combo or a liqueur such as Cointreau to the Rhubarb-Apricots for more complex flavors.
- Add a chocolate mint instead of spear mint to the rhubarb-strawberry sauce for a touch of natural chocolate flavors.
- Note on grapefruit juice: try 1 cup of fresh lemon juice instead, but you might have to add more sweetener to offset the sourness. Orange juice is a great alternative.
- The nutrition calculation is for Rhubarb Sauce only without the added fruits, herbs, or spices. Included are butter and maple syrup.
Nutrition Information
Show Details
Serving
1cup
Calories
175kcal
(9%)
Carbohydrates
22.7g
(8%)
Protein
2.5g
(5%)
Fat
9.2g
(14%)
Trans Fat
0.3g
Cholesterol
23mg
(8%)
Sodium
65mg
(3%)
Potassium
764mg
(22%)
Fiber
4.1g
(16%)
Sugar
8.8g
(18%)
Calcium
205mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4cups (about 1 liter)
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 175kcal | 9% |
| Carbohydrates | 22.7g | 8% |
| Protein | 2.5g | 5% |
| Fat | 9.2g | 14% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 65mg | 3% |
| Potassium | 764mg | 16% |
| Fiber | 4.1g | 16% |
| Sugar | 8.8g | 18% |
| Calcium | 205mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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