Rhubarb Ginger Compote

21 May Rhubarb Ginger Compote

Posted at 01:40h in Breakfast, Dairy Free, Dessert, Easy, Egg Free, Gluten Free, Paleo, Snack, Sugar Free, Vegan, Yeast Free by

I’ve already made it known how much I love rhubarb, but I do have a confession to make – I’ve really only had it in pie! I guess there was that creatively flavored yogurt a long time ago… but still! I need to up my rhubarb game. So here is a start – the easy and pure-in-flavor compote.

This compote has the rhubarb paired with ginger, which is so delicious! The rhubarb basically melts while cooking (I love that about rhubarb) and the texture becomes silky. The ginger and rhubarb compliment each other so well. Even though the rhubarb and the ginger are both classically strong flavors, they taste great together!

This compote is great on its own or served with a dairy free yogurt or ice cream. It would be great with my tasty’n’free granola or serve it on oatmeal. I have found a few pre-made dairy free yogurt and ice cream options that don’t have added cane sugar: CO-YO and Culina brands for coconut yogurt, and NadaMoo! for coconut ice cream. This one is too easy not to try. Enjoy!

Rhubarb Ginger Compote

Created by on May 21, 2018

Ingredients

  • 4 c Rhubarb, diced
  • 1 tsp. Ginger, grated
  • 3/4 c Apple Juice
  • 3 tbsp. Pure Maple Syrup

Instructions

  1. Add all ingredients to a sauce pan, stir, and bring to a boil. Turn heat down to a simmer and allow to cook for 15-20mins. Remove from heat, stir, and serve or allow to cool and place in an air tight container in the fridge for up to a week.
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