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 101/2 cup servings
Calories 76kcal
Author Sylvia
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Ingredients
4cupsrhubarb, sliced
3/4cupmaple syrup(For less sweet compote, use 2/3rds of a cup)
1/2teaspooncardamom
3teaspoonsbeetroot 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.