Created On:  |Updated: | 7 Comments
Jump to Recipe Print Recipe
Easy to make rhubarb raspberry compote, a sweet-tart treat! Plus rhubarb has a ton of health benefits; a great source of calcium, vitamin K, and vitamin C. Win Win!
One of my favorite things about rhubarb is that it doesn't die quickly. Hear me out.
I have admittedly had a large bundle of rhubarb in my fridge for a solid 2 weeks, it is possible it has been even longer but I will only admit to the 2 weeks. A friend of Jordan's has a garden brimming with rhubarb in Vermont and kindly sent Jordan home with a huge bag full. I was super rhubarb stoked!
Jordan, snarky Jordan, said, “You will never get around to cooking this, so should I just throw it away now?”
He was almost right. Almost. Yes, life has been exceptionally busy for me lately, and true I have not had ample free time to play in the kitchen.
I thought about my garden fresh rhubarb often, oh rhubarb I'm so sorry you are dying in there. I promise I'm going to try to get to you.
Finally this weekend I dedicated an entire day to just playing in the kitchen. Testing recipes allowing magic (or mistakes) to happen. No pressure. Just cooking. A long overdue kitchen love session.
Rhubarb was the star.
I was hesitant to take it out of the fridge, unsure if it would be sadly wilted. I even squinched my eyes shut while I pulled it out of the bag, bracing for the worst.
Alas, it was gorgeous! Bright ruby stems greeted me with a smile and I was so thrilled to get to work. So I can confidently tell you that fresh rhubarb (not the kind that has been sitting in your grocery store for a week or two) but farmers market, or friends garden rhubarb will last for at least 2 weeks.
Get ready for a little rhubarb madness to celebrate!
First up, a rhubarb raspberry compote.An easy recipe really, but one of the best ways to let rhubarb shine.
Simply combine diced rhubarb with fresh raspberries, a little lemon juice, and coconut palm sugar (honey or maple syrup would do, but I still have a ton of coconut palm sugar from Bali to use).
What can you do with rhubarb compote? Well, I can eat it with a spoon, but if I were to pretend to be civilized for a moment I would:
Ways to Use Rhubarb Compote
- Layer it with greek yogurt and granola for the ultimate rhubarb parfait
- Pile it high on top of pancakes
- Serve it over vanilla ice cream
- Swirl it into chia pudding
- Serve it on a toasted baguette with a smear of goat cheese and a dollop of compote
- Bake it inside vanilla cupcakes
- Spread it between layers of almond cake
It's slightly tart, perfectly sweet, glorious ruby red goodness. I've been obsessed with the color of this compote! Wouldn't this make the most glorious lipstick shade? Who can make that happen for me?
Grab some rhubarb while it's still plentiful at the markets, rhubarb typically grows all the way through July, so although it's one of the first signs of spring you can enjoy rhubarb all summer long! Woohoo!
To read more about the health benefits of rhubarb (there are many), plus storage tips and tricks check out my In Season: Rhubarb post here.
Easy Rhubarb Raspberry Compote
Abra Pappa, MS, CNS, LDN
Easy to make rhubarb raspberry compote, a sweet-tart treat! Plus rhubarb has a ton of health benefits; a great source of calcium, vitamin K, and vitamin C. Win Win!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 3 minutes mins
Cook Time 15 minutes mins
Total Time 18 minutes mins
Course Snack
Cuisine Seasonal
Servings 2 cups
Calories 199 kcal
Ingredients
- 1 1/2 cups diced rhubarb
- 1 1/2 cups raspberries
- 2 tbsp lemon juice
- 1/2 cup coconut palm sugar
Instructions
Combine all ingredients in a saucepan over medium heat. Simmer, stirring occasionally, for 15 minutes until bubbly and thickened.
Allow to cool before using.
Can be stored in fridge for 7-10 days.
Notes
Ways to Use Rhubarb Compote
- Layer it with greek yogurt and granola for the ultimate rhubarb parfait
- Pile it high on top of pancakes
- Serve it over vanilla ice cream
- Swirl it intochia pudding
- Serve it on toasted baguette with a smear of goat cheese and a dollop of compote
- Bake it inside vanilla cupcakes
- Spread it between layers ofalmond cake
Nutrition
Calories: 199kcalCarbohydrates: 50gProtein: 1gSodium: 83mgPotassium: 399mgFiber: 7gSugar: 31gVitamin A: 125IUVitamin C: 36.7mgCalcium: 101mgIron: 0.8mg
Snap a photo when you try this recipe!Tag me! @abrapappa or #abraskitchen so I can feature your photo!
Thanks for reading Abra's Kitchen! To see what goodness I'm whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
Created by Abra Pappa, MS, CNS, LDN
Abra Pappa, MS, CNS, LDN holds a master's degree in functional medicine and clinical nutrition from the University of Western States. Abra practices functional nutrition in New York City with a clinical focus on eating disorders, digestive imbalances and women’s health. Abra is the publisher of the popular food blog, Abra’s Kitchen, a celebration of wholesome food, and has appeared in dozens of publications as a recipe developer, and wellness authority. Abra speaks and teaches on the topics of functional nutrition and mindful eating throughout the country.
Reader Interactions
Jet says
This is my new favorite vanilla ice cream topping.
Reply
Saphire says
Can you make it without the lemon? or is there anything that can substitute for it
Reply
AbraPappa says
You can absolutely make it without the lemon, or you can sub for any citrus; grapefruit, orange, or lime.
Reply
Suzanne says
Regular granulated sugar can be used instead of the coconut palm sugar, right?
Reply
AbraPappa says
Yes, for sure!
Reply
Megan says
This looks beautiful! I love your suggestion of serving it on a sliced baguette with goat cheese. Yum!
Reply
Anne Murphy says
I love a fruit compote! There are so many ways to use it to add so much flavor! Never cooked rhubarb with raspberries, so that’s on the list to try, now.
Reply
5 from 1 vote
Share Your Thoughts
This site uses Akismet to reduce spam. Learn how your comment data is processed.
