Easy Apple Rhubarb Compote With Cinnamon
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, desserts, toast, or as a side for savory meals.
Servings: 4 cups (about 1 liter)
Calories: 233kcal
Equipment
- 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
Helpful 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.
Nutrition
Serving: 1cup | Calories: 233kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 582mg | Fiber: 3g | Sugar: 26g | Vitamin A: 175IU | Vitamin C: 14mg | Calcium: 196mg | Iron: 0.5mg
