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stewed rhubarb

Simple rhubarb compote (refined sugar free)

Mandy Mazliah
A delicious and simple recipe for rhubarb compote, or stewed rhubarb, that is sweetened naturally. Perfect for dessert or a healthy breakfast.
4.8 from 10 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine British
Servings 2


  • 400 g rhubarb ends cut off and discarded and then chopped
  • 2 tsp vanilla extract
  • 1 cinnamon stick optional
  • 2 star anise optional
  • 1 tsp ground ginger optional
  • 2-4 tbsp maple syrup, honey or sugar of choice optional
  • 1 tbsp water


  • Put all the ingredients in a small saucepan over a low heat. Start with 2 tbsp maple syrup or other sugar alternative and add more after cooking if needed.
  • Stir well, cover the pan, and cook for 15 minutes, until the rhubarb is soften and broken down. 
  • Stir occasionally to stop it sticking.
  • You can also roast the rhubarb if you prefer.


This recipe serves two people. Simply increase the quantities depending on how much rhubarb you have if you need to feed more.
Can be frozen once cooled.
Keyword rhubarb compote
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