Easy Maple Rhubarb Compote

Topdown, closeup photo of maple rhubarb compote in a white bowl against a black background. Compote is topped with ricotta and sprinkled with cardamom.

Prep Time 5

Cook Time 10

Total Time 15

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

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