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!
Servings: 12
Calories: 33.78kcal
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!
Nutrition
Calories: 33.78kcal | Carbohydrates: 7.95g | Protein: 0.37g | Fat: 0.08g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 2.48mg | Potassium: 138.43mg | Fiber: 0.73g | Sugar: 5.85g | Vitamin A: 41.48IU | Vitamin C: 3.26mg | Calcium: 44.79mg | Iron: 0.1mg