Simple Rhubarb Compote Recipe (+ 3 Easy Variations)

Name: Simple Rhubarb Compote Recipe (+ 3 Easy Variations)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 cups (about 1 liter)
Ingredients: 3 tablespoons butter; 2 pounds rhubarb; 1 cup grapefruit; ½ cup maple syrup; 3 tablespoons butter; 1 ½ pounds rhubarb; 2 apple; ½ cup maple syrup; 1 cup water; ¾ teaspoon cloves; 3 tablespoons butter; 1 ½ pounds rhubarb; ¾ pound apricot; ½ cup maple syrup; 1 cup water; 2 prigs rosemary; 3 tablespoons butter; 1 ½ pounds rhubarb; 3 cups strawberry; ½ cup maple syrup; 1 cup water; 1 tablespoon mint

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Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings
4 cups (about 1 liter)
Calories
175 kcal
Course
Condiments
Cuisine
International

Simple Rhubarb Compote Recipe (+ 3 Easy Variations)

Jessica Duke

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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

Servings

Rhubarb Sauce

3 tablespoons butter to keep it dairy-free, or coconut butter or coconut oil
2 pounds rhubarb or about 810 grams peeled and cubed rhubarb, unpeeled, 920 grams
1 cup grapefruit juice of two large grapefruits-see note, fresh juice, about ¼ liter
½ cup maple syrup See note below on sweetener for more options, 170 ml

Rhubarb Compote (with apple or pears)

3 tablespoons butter to keep it dairy-free, or coconut butter or coconut oil
1 ½ pounds rhubarb unpeeled
2 apple coarsely chopped, large yellow, or ripe pear
½ cup maple syrup See note below on sweeteners for more options, 170 ml
1 cup water 236 ml
¾ teaspoon cloves or go up to 1 teaspoon based on taste, ground

Rhubarb-Apricots Compote

3 tablespoons butter to keep it dairy-free, or coconut butter or coconut oil
1 ½ pounds rhubarb unpeeled
¾ pound apricot about three to four large apricots or about 2 to 2 ¼ cups of sliced apricots, fresh, 340 grams
½ cup maple syrup See note below on sweeteners for more options, 170 ml
1 cup water 236 ml
2 prigs rosemary chopped, fresh

Rhubarb-Strawberry Sauce (compote)

3 tablespoons butter to keep it dairy-free, or coconut butter or coconut oil
1 ½ pounds rhubarb unpeeled
3 cups strawberry 400 grams, chopped, fresh, about 13 strawberries
½ cup maple syrup See note below on sweeteners for more options, 170 ml
1 cup water 236 ml
1 tablespoon mint go up to 2 tablespoons if you like a stronger mint flavor, freshly chopped

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Instructions

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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 (15%) Cholesterol 23mg (8%) Sodium 65mg (3%) Potassium 764mg (16%) 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%