Paleo Rhubarb Compote
Sweet, tangy, and perfectly spiced, this Paleo Rhubarb Compote is a delightful way to celebrate the vibrant flavors of rhubarb while staying true to your paleo lifestyle. Made with wholesome ingredients like honey, pure maple syrup, and a touch of fragrant cinnamon, this naturally sweetened compote strikes the perfect balance of tart and sweet. With just 10 minutes of prep time and a simmer on the stovetop, it transforms into a soft, chunky topping that’s perfect for paleo pancakes, yogurt, or even as a filling for pastries. The addition of vanilla extract and lemon juice enhances its depth of flavor, while a pinch of sea salt ties it all together. Whether you're looking for a breakfast boost or a delicious dessert topping, this dairy-free and refined sugar-free recipe is a versatile and healthy treat. Easy to make and perfect for meal prep, this rhubarb compote will become a go-to favorite in your paleo recipe collection!
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Recipe Information
Ingredients
- 4 cups rhubarb
- 1 tablespoon honey
- 2 tablespoons pure maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon sea salt
Instructions
Start by preparing the rhubarb. Wash the stalks thoroughly and slice them into 1/2-inch pieces. You should have about 4 cups of sliced rhubarb.
In a medium saucepan over medium heat, combine the rhubarb, honey, pure maple syrup, and lemon juice. Stir well to ensure the rhubarb is coated with the sweeteners.
Add the vanilla extract, ground cinnamon, and sea salt to the saucepan. Stir the ingredients together until they are fully combined.
Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking or burning. Allow it to cook for 15 to 20 minutes, or until the rhubarb becomes tender and starts to break down into a soft and chunky texture.
After the compote has reached the desired consistency, remove it from heat and let it cool for a few minutes.
Once slightly cooled, transfer the rhubarb compote to a clean jar or container. Seal it with a lid and let it cool completely.
Refrigerate the compote for at least 2 hours before serving. This will allow the flavors to mingle and intensify.
Serve the compote chilled or at room temperature as a topping for paleo pancakes, yogurt, or even as a filling for paleo-friendly pastries.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 172.9 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 2350 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
