Rhubarb Compote

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This rhubarb compote is a vibrant, rustic sauce made with fresh rhubarb, ginger, cardamom, and vanilla, an easy spring recipe inspired by my Polish spring memories.

Prep Time5

Cook Time25

Total Time30

Course: Condiment

Cuisine: European

Keyword: Rhubarb compote

Servings:

Calories: 11kcal

Equipment

Ingredients

34 oz Rhubarb frozen or fresh
1 tbsp Lemon juice
1 tsp Lemon zest
1/4 tsp Cardamon
1/2 cup Allulosse or coconut or brown sugar
3/4 tsp Vanilla paste
pinch Salt

Instructions

Chop the rhubarb into small pieces so it cooks evenly and breaks down into a soft, silky consistency.
2. Add it to a saucepan along with the ginger, lemon juice, allulose, cardamom, and lemon zest.
3. Set the pot over medium heat and let the mixture simmer slowly. Cook for 20 minutes. As the rhubarb softens, it will release its juices, transforming into a gorgeous, ruby-colored sauce. Stir occasionally to help the rhubarb break down, and once it reaches the consistency you like, chunky or smooth, remove it from the heat and stir in the vanilla.
4. Let it cool slightly before serving, unless you're like me and can't resist eating it warm straight from the pot.

Nutrition