This Easy Apple Rhubarb Compote is a sweet and tangy blend of tender apples, tart rhubarb, and a touch of cinnamon.
Quick to make with just a few ingredients, it’s the perfect wholesome topping for breakfast bowls, simple desserts, toast, or even as a side for savory dishes like this Juicy Pork Chops With Squash.
This cozy rhubarb fruit compote checks all the right boxes: it’s sweet but not too sweet, made with simple ingredients, and comes together in about 30 minutes in just one pot, like my Pear Rhubarb Compote.
The tartness of rhubarb balances beautifully with the natural sweetness of apples, and a hint of cinnamon brings warmth and depth. Let's make it!
Why You'll Love This Recipe
- Easy: It's a simple recipe that works every time, made in one pot.
- Naturally Sweetened: Use a little bit of maple syrup, coconut sugar, or other no-sugar options, and the sweetness of the apples.
- Customizable Sweetness: You control the natural sugar content—perfect for those who prefer their compote more on the tart side.
- Versatile: It's the perfect topping for yogurt, cottage cheese, my Oat Flour Pancakes, toast, or layer into parfaits, or serve with savory dishes.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Here's what you need from the grocery store.
- Rhubarb Stalks: Fresh rhubarb is ideal when it’s in season—look for bright, reddish stalks for the best tart flavor. But frozen rhubarb works just as well! There is no need to thaw it beforehand. It might take a little longer to come to a boil, but it will soften beautifully and deliver the same great texture. Use any leftovers to make my Rhubarb Smoothies or Almond Flour Rhubarb Cookie Bars.
- Sweet Apples: Go for Opal or Golden Delicious apples for contrast—no need to peel.
- Butter or Coconut Oil: Butter lends a rich, velvety finish and gives the compote a beautiful, glossy texture. For a dairy-free, vegan, or Paleo-friendly option, coconut oil is a perfect substitute—it adds a subtle flavor and keeps the compote silky smooth.
- Maple syrup: A natural sweetener that balances the sour taste of rhubarb. Use Monkfruit or Stevia as a sugar-free sweetener.
- Ground cinnamon: Adds warmth and depth.
- Cup of water: Helps soften and stew the fruit without burning.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Melt the butter or coconut oil over medium heat in a medium saucepan. Add the rhubarb stalks and small pieces of apples, and pour in water. Stir to coat with maple syrup or sweetener of choice.
Step Two (Picture 2 above) - Bring it to a boil over medium-high heat. Stir in the cinnamon powder. Then immediately reduce the heat to maintain a steady simmer for a few minutes, allowing the rhubarb and apples to break down.
Step Three (Picture 3 above) - Maintain a gentle simmer over low heat for another 25-30 minutes until the pieces of rhubarb and fresh fruit almost completely break down. Let the rhubarb apple compote cool to room temperature before transferring it to jars.
Top Tips
- Want a Chunkier Texture? Use less water and reduce the simmer time to 15–20 minutes to keep more bite in your fruit.
- Prefer a Thicker Sauce? Reduce the water or let the compote cook a bit longer to concentrate the flavors. Using a dry sweetener like coconut sugar helps it thicken faster. Keep in mind that it will continue to thicken as it chills in the fridge.
- Fresh Rhubarb Stalks: Frozen rhubarb works, but fresh is always best if it’s rhubarb season. Grab a few extra stalks and try my Rhubarb Strawberry Compote next!
- To Peel or Not to Peel Rhubarb? It’s optional, but I like lightly peeling tough or stringy bits from the stalks for a softer texture in the finished compote.
Storage
- Store in air-tight containers in the fridge for up to two weeks.
- Freeze for longer storage in freezer-safe jars or containers; defrost in the fridge overnight.
Recipe FAQs
Yes! No need to thaw first—just add a few extra minutes to the cook time.
This is more of a fruit compote—less sweet and thinner in consistency than jam.
Yes, but be prepared for a much tarter flavor. Add more sweet apples to balance it out, or use Monk fruit as a zero-calorie, zero-carb sweetener.
More Rhubarb Recipes To Try Next
Looking for other recipes like this? Try these:
This apple rhubarb compote recipe is one you’ll find yourself making again and again. It’s quick, customizable, and adds a lovely, tart-sweet pop to breakfast, snacks, or dessert.
Keep a batch in your fridge and let your own kitchen celebrate the best flavors of early summer. If you try it, I’d love to hear your favorite ways to enjoy it!
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📖 Recipe
Easy Apple Rhubarb Compote With Cinnamon
Mariska RamondinoEquipment
- 1 4 QT Pot with lid (3.9 ml) to make the compote
- 1 Wooden Spoon to stir
- 1 1 knife and a cutting board to cut and peel the fruits and vegetables.
- Glass jars for storage
Ingredients
- 3 tablespoons butter or coconut oil to keep it dairy-free and vegan
- 1 ½ pounds unpeeled rhubarb stalks* See note
- 2 to 3 large Opal apples, or Golden Delicious, or apples of choice, chopped About 600 grams
- ½ cup maple syrup (150 ml) See note below on alternative options.
- 1 cup water 236 ml
- ¾ teaspoon ground cinnamon or go up to 1 teaspoon based on taste
Instructions
- In a large pot, melt the butter over medium heat.3 tablespoons butter or coconut oil
- Add the rhubarb and apples. Coat with your choice of sweetener (maple syrup, coconut sugar, Stevia, or monkfruit sweetener). Stir in the water.1 ½ pounds unpeeled rhubarb stalks*, 2 to 3 large Opal apples, or Golden Delicious, or apples of choice, chopped, ½ cup maple syrup (150 ml), 1 cup water
- Change the heat to medium-high, cover the pan, and let the rhubarb-apple mixture come to a boil.
- When the liquid has come to a boil, stir in the cinnamon. Then reduce the heat to maintain a steady simmer.¾ teaspoon ground cinnamon
- Cook for about 5 minutes to allow the apples to break down, stirring occasionally. While stirring, break down the bigger pieces of fruit with a wooden spoon. Taste and add more sweetener if you prefer a sweeter rhubarb compote.
- Then reduce the heat to low and simmer gently for about 20 minutes, pot half-covered, or until the rhubarb and apples have nearly broken down. Stir occasionally.
- Allow to cool before storing the compote in tightly sealed jars.
- Refrigerate for up to two weeks.
Notes
- *Rhubarb: Use about 4 to 5 large stalks to yield about 5 cups of lightly peeled and coarsely chopped fresh or frozen rhubarb (or about 610 grams).
- Use sweetener of choice: Use ½ cup maple syrup, ½ cup coconut or brown sugar, or ¼ to ½ cup Monkfruit sweetener or Stevia to taste for no-sugar options. Adjust the sweetness to your liking—start with a small amount and gradually increase until you reach your preferred level. You may not need the full amount if you prefer a less sweet compote. Note: When using non-liquid sweeteners, you may need less simmer time, or the compote may turn out a tad thicker if cooked for the same length of time as with liquid sweeteners.
- If you like a more chunky compote texture, reduce the simmer time to only 15 to 20 minutes or until you get the desired consistency.
- For a thicker consistency, use less water or liquid.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
My all-time favorite apples for this recipe are Opal apples. They are deliciously sweet with pleasant fruity nuances, but if you can't find them, Golden Delicious or Topaz apples would be my next choice. Enjoy!