Spiced Rhubarb Compote Recipe

A ridiculously simple spiced rhubarb compote made with just four ingredients: rhubarb, sugar, star anise and cinnamon.  It is delicious as a topping on yoghurt for breakfast, tastes even better on steel-cut oatmeal, or can even be swirled into ice cream or added to a crumble.  

Suggested Recipe: Rhubarb Crumble

Gluten Free Vegan Rhubarb & Apple Crumble Recipe

Check out this recipe

Nutritional Information  

Each serving contains 51 calories, 12g of carbohydrates, 0.5g of fibre and 0.2g of protein, and one twelfth of your daily vitamin K.  

Ingredient Choices and Substitutions  

This is a spiced rhubarb compote recipe with star anise and cinnamon. If the warm spices aren’t for you and you’re looking for a simpler alternative to this recipe, skip the star anise and cinnamon and add the scrapings of one vanilla pod, or a tsp of vanilla extract for a simple sweet version.  

Why is my Compote Green?  

Rhubarb comes in many different varieties from green, to pink to pure red. So, it’s the luck of the draw with what you get if you’re buying from a supermarket rather than cutting your own. You can get anything from bright pink to a brownish pinky kinda khaki colour (something similar to mine here) or fully green. If It’s green, there’s nothing wrong with it and your rhubarb is still totally safe to eat. 

How to store and does it keep?  

Store in an airtight container and keep refrigerated. Your refrigerated compote should keep for up to two weeks.  

Rhubarb Compote Recipe  

Easy spiced rhubarb compote recipe. Serve with yoghurt and granola, spread on toast, add to your pancakes or serve with your favourite desserts.  

This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.  

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Rhubarb Compote Recipe

Easy spiced rhubarb compote recipe. Serve with yoghurt and granola, spread on toast, add to your pancakes or serve with your favourite desserts.

Course Sauces

Cuisine British

Keyword Rhubarb Compote

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 15

Calories 51 kcal

Ingredients

• 350 g of rhubarb cut into few cm slices
• 175 g golden caster sugar
• Pinch of cinnamon
• 5 star anise

Instructions

1. Put the rhubarb, sugar, vanilla (if using), star anise and 1-2 tablespoons water into a large saucepan and cook over a medium heat for about 15-20 minutes, or until the rhubarb becomes soft.
2. Leave to cool slightly then transfer to a container ready to refrigerate, or serve straight away.

Serve and enjoy!

Until tomorrow, 

Sophie 

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