A flavorful rhubarb compote kicked up a notch with ginger. It's so delicious on oats, yogurt, chia pudding, ice cream, granola, or whatever you'd like. Refined sugar-free, oil-free, vegan, and easy - it just requires four ingredients!
It's back, baby: rhubarb! I love, love, love rhubarb season (spring-early summer). There's just something about this ruby-stalked vegetable. It's like nothing else... though they remind me of SweeTarts, my favorite candy as a kid. I've always loved that combination of sweet and tart, but I'd soooo rather eat rhubarb any day! So much more flavor, so much more to savor. Plus nutrients like calcium, protein, potassium, fiber; it's a vegetable, after all. I feel so much better after eating it than candy, and it seems way more indulgent!
This rhubarb compote is a great way to eat rhubarb. It requires minimal effort and few ingredients, is ready within a half hour, and can be eaten immediately or stored in a jar in the fridge or freezer. Make a big batch to enjoy throughout the week - I predict you will be happy you did!
Ingredients & Substitutions
Rhubarb is the star here. Fun fact: The color of rhubarb can vary from red, like below, to a peachy-pink, like above. Rhubarb needs its supporting characters to shine bright; in this case, that's just three ingredients:
Maple syrup brings the deep-flavored sweetness that rhubarb works so well with. You may be surprised, like I was, that as tart as rhubarb is, it really doesn't require all that much sweetener to make it palatable. This recipe only requires ⅓ cup maple syrup to 4 cups rhubarb. Not bad. You can also try date syrup, which is the most beneficial sweetener, according to Dr. Michael Greger, author of How Not to Die. You may need more of the date syrup, fyi.
A touch of ginger and vanilla round out the flavors of this compote. They compliment the pure joy that is the rhubarb. Excuse me while I grab a spoonful, I can't bear thinking of it any longer without a bite.
A few delicious ways to enjoy rhubarb compote:
The first time I ate rhubarb ginger compote, it was at a B&B on Orcas Island, on top of a bowl of homemade granola. So delicious!
It's also wonderful on waffles, pancakes, ice cream, yogurt, in muffins or other baked goods, on toast, on or stirred into chia pudding, cold cereal, oatmeal or other porridge, overnight oats, with a dollop of coconut whipped cream, or just all by itself!
More fruit recipes
Rhubarb Ginger Compote Recipe
- knife & cutting board
- stovetop & pot
- 4 cups rhubarb thinly sliced (about 3 stalks)
- ⅓ cup maple syrup or date syrup; plus more by the tablespoon if desired
- 1 teaspoon ginger freshly grated
- 1 teaspoon vanilla extract
- Remove ends and thinly slice the rhubarb.
- Place the sliced rhubarb in a pot with the syrup and ginger. Bring to a boil slowly (over medium heat), which will take about 10 minutes.
- Reduce and simmer for about 10 minutes, until the rhubarb has broken down.
- Remove from heat and stir in the vanilla.
- Taste and add more syrup by the tablespoon if too tart.
- Let cool and store in an airtight container in the refrigerator for a week, or freeze for later use.