Easy Maple Rhubarb Compote
Make this easy Maple Rhubarb Compote recipe in under 15 minutes. Sweetened with maple syrup and a touch of cardamom, this simple gluten-free recipe is a versatile fruit compote that you'll love for breakfast or an easy dessert. Stir it into yogurt or ricotta or spoon it over pancakes or your morning oatmeal.
Servings: 10 1/2 cup servings
- 4 cups rhubarb, sliced
- 3/4 cup maple syrup (For less sweet compote, use 2/3rds of a cup)
- 1/2 teaspoon cardamom
- 3 teaspoons beetroot powder (optional)
Put the rhubarb, maple syrup, cardamom, and beetroot powder (if using) in a sauce pan. Bring it to a boil, stirring occasionally.
Turn the heat down to a simmer and let it cook for about 12 minutes, stirring occasionally until the rhubarb has broken down.
This will keep in the fridge for a few days.
Nutrition information is an estimate only, and does not include the optional beetroot powder, or any toppings.
Calories: 76kcal | Carbohydrates: 18g | Sodium: 4mg | Potassium: 194mg | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 3.9mg | Calcium: 68mg | Iron: 0.1mg