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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
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