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    Home » breakfast recipes

    Rhubarb Ginger Compote

    Jump to Recipe
    A pinterest graphic for rhubarb ginger compote, picturing it on a chia pudding parfait topped with a fresh cherry.

    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!

    A closeup view of a chia pudding parfait topped with rhubarb ginger compote and a cherry.

    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!

    A jar of rhubarb ginger compote surrounded by parfaits topped with strawberries and mint.
    A piece of rhubarb ginger toast on a white plate with a pink linen background.

    More fruit recipes

    • Sunshine Orange Blender Juice
    • Cherry Vanilla Flavored Water
    • Quick Strawberry Frozen Yogurt (vegan)
    • Strawberry Rhubarb Compote
    Three jars of white chia pudding and rhubarb ginger compote, with a fresh cherry on top of each.

    Rhubarb Ginger Compote Recipe

    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!
    5 from 1 vote
    Print Pin
    Course: Breakfast, Dessert, Sauce, Snack, Topping
    Cuisine: vegan
    Key Attributes: compote, oil-free, refined sugar-free, rhubarb
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12
    Fiber: 0.73g
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    Equipment

    • knife & cutting board
    • stovetop & pot

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Note: Kitchen times are approximate and will depend on various factors, like your personal kitchen speed and how many hands you have working with you. Cooking can become a centering experience that brings family together. I hope you enjoy the ride!
    Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

    More breakfast recipes

    • Strawberry Kiwi Flavored Water
    • Air Fryer Potato Slices (oil-free)
    • Vegan Caramel Steamer
    • Vegan Caramel Latte (refined sugar-free)

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    Welcome to a world of beautiful food!

    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, refined sugar-free, and mostly gluten-free. And so delicious!



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