Rhubarb Compote

Oh how I love the rhubarb season! When rhubarb arrives in the stores you know spring has arrived. There are so many ways of using rhubarb in both baking and cooking. I tend to add it every here and there, just because I want to eat as much as I can of it. But my go to number 1 is this rhubarb compote.

Its silly how easy it is to make it. You just cut the rhubarb into smaller pieces, add some spices and cook it for 10-15 minutes. I add this compote on my morning oats, eat it with yoghurt, put it on a toast or on pancakes, or just eat it like that.

Ingredients for the rhubarb compote:

  • Rhubarb
  • Cinnamon
  • Vanilla stevia drop/Vanilla extract
  • Sugar (optional)

Rhubarb Compote

Delicious, fresh, sugar free rhubarb compote
Course Dessert, Sauce, Snack
Keyword Dairy-Free, Gluten-Free, Refined-Sugar-Free, Sugar Free, Summer, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8


  • 5 stems of Rhubarb
  • 1-2 tsp Cinnamon
  • 1-2 tbsp Water
  • 3-4 drops Vanilla stevia drops (can be replaced by 1 tsp vanilla extract)
  • 1-3 tsp Sweetener (Optional, I did not use it)


  • Cut the rhubarb stems into smaller pieces.
  • Add the rhubarb together with cinnamon and stevia (and sugar is using) in a pot.
  • Add the water and let it shimmer on low heat until rhubarb is soft and most of the water has steamed away. Stir occasionally.
  • Store in a jar.

2 thoughts on “Rhubarb Compote

Leave a Reply