Easy Rhubarb Compote Recipes

You will love these easy-to-make fresh rhubarb compote recipes. They can complement any breakfast, table spread, or festive brunch table. I even use it to sweeten chia puddings, yogurt parfaits, or homemade biscuits. And yes, kids will love it when mixed with mashed potatoes. Plus, I share three of my favorite compote flavors! Let's dig in!

I grew up with compote, regularly showing up on our kitchen table. As a kid, it was one of my favorite side dishes to make a vegetable mash (or Stoemp) with green cabbage or kale taste like dessert. But if you are less familiar with it, compote is a sauce mostly made with a simple fruit either fresh (or frozen), cooked briefly in some type of juice on the stove. Its texture is soft and slightly runnier than jam. Although optional, I always start with a bit of coconut or real butter, then stir in the rest of the ingredients and add sweetener based on taste. In the case of a tart vegetable such as rhubarb, I use a small amount of maple syrup.

• It is super easy to make,
• Homemade compote will keep up to two weeks in the refrigerator
• and I am sharing two recipes that I occasionally enjoyed when growing up and still do.

Start with Rhubarb

It is not very often that I find fresh Rhubarb in stores. At least not where I live. But mid-spring and early summer is the prime season to see these fleshy reddish stalks in local grocery stores. That's when field-grown Rhubarb hits the market. Sometimes I am lucky enough to find Greenhouse-grown Rhubarb anywhere from late winter to early spring, but I think it heavenly depends on your location. So when I see the fresh stalks sold by the pound, I immediately take advantage of it and enjoy them while I can.

Depending on where you live, you can also find them at farmer's markets. I usually get them from Whole Foods. They always have fresh Rhubarb stalks when in season.

You can also use frozen Rhubarb. There is no need to defrost the vegetable. Your mixture might take a few extra minutes to come to a boil, but it works just as well and it should have the same soft texture once warm as with fresh Rhubarb stalks.

What does Rhubarb taste like

The watery, crispy stalks have a strong tart taste and are very stringy. But their flavor pairs heavenly when balanced with the right amount of sweetness.
As a kid—I grew up in Belgium—we used to get plenty of fresh Rhubarb from our neighbors' garden. I remember peeling the stalks with our hands and immediately dipping them lightly into a pot of brown sugar or honey—highly recommended!

But today I am making homemade rhubarb compote—one of my favorite things to eat—and pair this vegetable with delicious fruits such as pears, apples, or apricots. You pick!

Let's make Rhubarb compote (refined-sugar-free)

There are two wonderful recipes you can choose from:

• I have a beautiful and classic blend of Rhubarb, pears or apples, cloves, and maple syrup.
• And a lovely combination of Rhubarb, with sweet apricots, sprigs of fresh Rosemary, and Stevia Powder or maple syrup.

Spices such as cloves and fresh herbs like Rosemary subtly enhances the flavors of Rhubarb. And each chosen fruit adds its unique qualities to the compote. 

Rhubarb-Pears-Cloves

This classic combo and its heavenly smells will remind you a bit of the Christmas season. The sweet and vinous character of pears pairs well with Rhubarb and milds down the tartiness of this vegetable. A touch of cloves adds warmth and richness, and it goes exceptionally well with a wooden caramel-like sweetener like maple syrup. The result is an aromatic compote that is slightly sweet with a rich and almost buttery flavor—mouthwatering good!

Note: Instead op pears, try Golden Delicious apples. They are naturally sweeter and hardier than their relative the pear and might require less maple syrup.

Rhubarb-Apricots-Rosemary

Apricots are another fruit that pairs well with Rhubarb and less explored than the strawberry-Rhubarb combo. Although its flavor is a more natural balance between sweet and sour, they have floral notes with a silky, almost creamy texture that goes well with Rhubarb and Rosemary. It's a lightly sweet blend that works perfectly as a topping for desserts or to compliment an appetizer or brunch table. It is just another one of my favorites that I think you will love too.

Great ways to use Rhubarb Compote

Is use homemade Rhubarb compote on pretty much anything. Well almost. It is delicious served by itself as a light dessert after dinner or as a snack. But here are a few other suggestions:

• Spoon some over toast or a piece of dark farmer's bread with your favorite nut butter, and yes, it even goes well with oatmeal.
• We love it on pancakes, waffles, or cakes too;
• Top it over vanilla ice cream;
• Swirl or layer it in chia seed pudding, or yogurt, topped with granola;
• Serve compote as a side on breakfast, and brunch tables;
• Add it as a table spread with cheese and crackers;
• Your kids will love it mashed into cooked potatoes and veggies. My favorite!
• And you can use it to sweeten your baked creations.

Add some complexity

Add a touch of warm brandy, rum or, semi sweet wine to the Rhubarb-Pears combo or a liqueur such as Cointreau to the Rhubarb-Apricots for an adult party at home.

Please let me know how you like this compote and your favorite serving ideas. I always love to know how my recipes turn out for you. Leave them in the comment below or simply message me.

Craving for more fruity desserts or recipes, then don't miss this simple-cranberry-clementine spread, my pineapple-apple-mocktail, the no-bake mascarpone fruit, and amaretto tart, or my grain-free avocado strawberry cheesecake in a cup.

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Yield: 4 to 5 cups

Easy Rhubarb Compote Recipes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These must-make homemade rhubarb compote recipes are easy, incredibly delicious, and will complement any breakfast or spread table, yummy desserts like chia seed pudding or yogurt parfaits, or simply add them to sweeten your baking.

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Ingredients

RHUBARB-APPLE/PEAR COMPOTE

• 3 tablespoons real butter or coconut butter/oil
• 1 1/2 to 2 pounds rhubarb, lightly peeled and coarsely chopped
• 2 large yellow apples or ripe pears, coarsely chopped
• 1/2 cup maple syrup
• 1 cup of water
• 20 whole cloves (about 1 teaspoon) or 3/4 teaspoon ground cloves

RHUBARB-APRICOTS COMPOTE (SECOND OPTION)

• 3 tablespoons real butter or coconut butter/oil
• 1 1/2 to 2 pounds rhubarb, lightly peeled and coarsely chopped
• 3/4 pound fresh apricots (about three to four large apricots)
• 20 pinches Stevia powder, divided or 1/2 cup of maple syrup
• 1 cup of water
• 2 large sprigs of Fresh Rosemary, chopped

Instructions

MAKE RHUBARB-APPLE/PEAR COMPOTE:

1. In a large pot, melt the butter over medium heat. Add the fruits and coat with maple syrup. Stir and add water. Change the heat to medium-high, cover the pan, and let the rhubarb mixture come to a boil.
2. As soon as the liquid has come to a boil, stir in the cloves. Then reduce the heat to maintain a steady simmer. Cook for about 5 minutes to allow the fruits to break down, stirring occasionally. While stirring, break down the bigger pieces of fruit with a wooden spoon.
3. Taste and add more maple syrup if you prefer a sweeter compote. Then reduce the heat to low and simmer gently for about 25 to 30 minutes, pot half-covered, or until the rhubarb and apples or pears have nearly broken down. Stir occasionally.
4. Enjoy immediately or allow to slightly cool before storing the compote in tightly sealed jars. Refrigerate for up to two weeks.

MAKE RHUBARB-APRICOTS COMPOTE:

1. In a large pot, melt the butter over medium heat. Add the fruits and coat with either Stevia powder or maple syrup. Stir and add water. Change the heat to medium-high, cover the pan, and let the rhubarb mixture come to a boil.
2. As soon as the liquid has come to a boil, stir in the Rosemary sprigs. Then reduce the heat to maintain a steady simmer. Cook for about 5 minutes to allow the fruits to break down, stirring occasionally. While stirring, break down the bigger pieces of fruit with a wooden spoon.
3. Taste and add more Stevia Powder (another 10 pinches or more) or maple syrup if you prefer a sweeter compote. Then reduce the heat to low and simmer gently for about 25 to 30 minutes, pot half-covered, or until the rhubarb and apricots have nearly broken down. Stir occasionally.
4. Enjoy immediately or allow to slightly cool before storing the compote in tightly sealed jars. Refrigerate for up to two weeks.

Notes

If you like a more chunky compote texture, reduce the simmer time to only 10 to 15 minutes or until you get the desired consistency.