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rhubarb compote in bowl with spices

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.
4.83 from 17 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine British
Servings 2
Calories 120 kcal

Ingredients
 
 

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

Instructions
 

  • Put all the ingredients in a small saucepan over a low heat. Start with 2 tablespoon 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.

Notes

  1. This recipe serves two people. Simply increase the quantities depending on how much rhubarb you have if you need to feed more.
  2. Can be frozen once cooled.
  3. Nutritional information is approximate and is intended as a guide only

Nutrition

Calories: 120kcalCarbohydrates: 26gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 11mgPotassium: 663mgFiber: 5gSugar: 15gVitamin A: 213IUVitamin C: 16mgCalcium: 220mgIron: 1mg
Keyword rhubarb compote
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