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+ servings

Easy Maple Rhubarb Compote

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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
Calories 76 kcal
Author Sylvia

Ingredients

  • 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)

Instructions

  • 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. 

Notes

Storage

This will keep in the fridge for a few days. 

Nutrition Information

Nutrition information is an estimate only, and does not include the optional beetroot powder, or any toppings. 

Nutrition

Calories: 76kcal | Carbohydrates: 18g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 4mg | Potassium: 194mg | Fiber: 0g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 3.9mg | Calcium: 68mg | Iron: 0.1mg

Courses, Cuisines, and Keywords

Course
Breakfast
Cuisine
American
Keywords
easy rhubarb compote
|
maple rhubarb compote
|
no sugar compote
|
rhubarb compote
|
vegan rhubarb compote