This healthy rhubarb pear compote is gently spiced with ground cloves and naturally sweetened with maple syrup (or your preferred alternative), making it a cozy and comforting treat.
Spoon it over vanilla ice cream, swirl it into porridge, serve with pound cake or my Yogurt Almond Flour Coffee Cake, or pair it as a fruity side with savory dishes.
This recipe is an adaptation of my Simple Rhubarb Compote, and I make it every time during rhubarb season or whenever I can find those ruby-red stalks in my local grocery store.
This spoonable rhubarb pear compote is simmered with ground cloves and your sweetener of choice and comes together in one large saucepan, gently bubbling away until the fruit melts into a velvety side dish. Serve it warm or cold. Just make enough, though, because it disappears fast and pairs with just about anything.
Love a little complexity in your savory dishes? Try adding a splash of warm brandy, rum, or semi-sweet wine to this rhubarb pear compote. It’s a delicious way to deepen the flavor, and it pairs beautifully with hearty mains like my Slow-Cooker Beef Short Ribs or Cast-Iron Brie-Stuffed Roast Chicken.
Why You'll Love This Recipe
- Simple Recipe: It’s ridiculously easy to make.
- Fresh or Frozen Rhubarb: Both work beautifully—no need to thaw frozen rhubarb before cooking.
- Versatile: Enjoy this rhubarb fruit compote warm over oatmeal or chilled with yogurt straight from the fridge, over pancakes, as a side with a Waffle Board, or with savory dishes.
- Naturally Sweetened Healthy Recipe: Made with wholesome ingredients and no refined sugar.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Rhubarb: If possible, choose fresh, firm stalks. You can also use frozen rhubarb. There is no need to thaw the vegetables. It may take a few extra minutes to come to a boil, but it will have the same soft texture as using raw stalks. Use any extra to make my Apple Rhubarb Compote or Strawberry Rhubarb Compote.
- Ripe Pears: Bosc pears work beautifully here—soft, juicy, and aromatic when cooked.
- Maple Syrup: A refined sugar-free option that enhances the natural sweetness.
- Ground Cloves: Adds that warm, spiced depth.
- Coconut Oil or Butter: Either works, just make sure it's at room temperature before adding it to your medium saucepan.
How To Make Rhubarb Pear Compote
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - In a medium saucepan, melt the butter or coconut oil over medium heat. Add and combine the rhubarb stalks and pears, 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 ground cloves. Then, reduce the heat to maintain a steady simmer for a few minutes, allowing the rhubarb and fruit to break down.
Step Three (Picture 3 above) - Maintain a gentle simmer over low heat for another 25-30 minutes until the small pieces of rhubarb and fresh fruit have almost completely broken down. Let cool to room temperature before transferring to jars.
Top Tips
- Make it Chunkier: Reduce the simmer to 15-20 minutes and use less water.
- For a Thicker Sauce: Use less water or cook down longer. Using a non-liquid sweetener like coconut sugar will make it thicken faster. Storing it in the fridge will also thicken the compote, so avoid an overly thick texture.
- Fresh Rhubarb Stalks: Although you can use frozen, I would go for fresh stalks when in season. Get extra to make my Rhubarb Muffins.
- Peel the Stalks: Although unnecessary, I always lightly remove any stringiness and peel the stalks to get a more tender texture in the finished pear rhubarb sauce.
Variations & Substitutions
Here are a few ways of making this compote your own, which can work well with pear flavors.
- Other Warm Spices: Add a cinnamon stick or star anise for an extra warm spice.
- Sweetener: You can also use coconut sugar or brown sugar. Monkfruit sweetener or Stevia are great no-sugar alternatives. Note that a non-liquid sweetener might need less simmer time to obtain the same texture. Adjust to taste by using more or less, if preferred. You might like a less sweet compote, and adding extra sweetener at the end is so easy.
- Pears: Although I prefer Bosc pears, you can use other ripe sweet pears.
- Olive Oil: Stir in a bit of olive oil for a silkier finish (especially nice if pairing with savory dishes).
- Optional Ingredient: A touch of warm brandy, rum, or semi-sweet wine can add complex flavors and elevate this rhubarb-pear compote, similar to my Instant Pot Apple Butter.
Storage
- Store in a tightly sealed glass jar in the fridge for up to 2 weeks.
- This compote freezes beautifully—freeze in small containers for easy defrosting.
Recipe FAQs
Yes! No need to thaw—just toss it into the pot and cook as directed.
Absolutely. Use Stevia or Monkfruit to taste. Always start small and adjust to your liking. If you like a more tart compote, use only sweet pears, but I highly recommend adding some natural sweetness to balance out the flavors.
More Healthy Rhubarb Recipes To Try Next
Looking for other recipes like this? Try these:
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📖 Recipe
Rhubarb Pear Compote With Warm Spices
Mariska RamondinoEquipment
- 1 4 QT Pot with lid (3.9 ml) to stew the rhubarb sauce
- 1 Wooden Spoon to stir
- 1 knife and cutting board to cut and peel the fruits and vegetable
- Glass jars for storage
Ingredients
- 3 tablespoons real butter or coconut oil to keep it dairy-free and vegan
- 1 ½ pounds unpeeled rhubarb stalks* see note
- 3 to 4 ripe Bosc Pears or pears of choice, chopped about 650 grams
- ½ cup maple syrup (150 ml) see note below on alternative options.
- 1 cup water 236 ml
- ¾ teaspoon ground cloves or go up to 1 teaspoon based on taste
Instructions
- In a large pot, melt the butter over medium heat.3 tablespoons real butter or coconut oil
- Add the rhubarb and pears. Coat them with your choice of sweetener (maple syrup, coconut sugar, Stevia, or monkfruit sweetener). Stir in the water.1 ½ pounds unpeeled rhubarb stalks*, 3 to 4 ripe Bosc Pears or pears 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-pear mixture come to a boil.
- When the liquid has come to a boil, stir in the ground cloves. Then reduce the heat to maintain a steady simmer.¾ teaspoon ground cloves
- Cook for about 5 minutes to allow the pears 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 25 to 30 minutes, pot half-covered, or until the rhubarb and pears 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.
- Olive Oil: Stir in a bit of olive oil for a silkier finish (especially nice if pairing with savory dishes).
- Optional Ingredient: A touch of warm brandy, rum, or semi-sweet wine can add complex flavors and elevate this rhubarb pear compote.
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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
Use ripe unpeeled Bosc Pears, if possible (although any sweet pears will work). Just know that the color of the pear compote might vary based on the type of fruit used. Enjoy!