This rhubarb and raspberry compote is rich in flavour and colour with a sweet tart deliciousness that has you going back for more! The rhubarb and raspberry compliment each other is such a flavourful way that you will want to make this recipe over and over again!
When the spring and summer season approaches I am anxious to get into my kitchen are make some of our favourite recipes. Compote was something I didn’t make very often. I would make preserves or jams and enjoyed them fresh with different cakes, pastries, muffins, scones and ice cream.
When I decided to make this compote I was excited to taste the combination of rhubarb and raspberry, as I love both. I added maple syrup as the sweetener in this compote, so no sugar added! The outcome was so impressive and delicious. Looking forward to making different recipes with the compote.
FIVE INGREDIENTS NEEDED FOR THIS RECIPE
Rhubarb: use firm stalks and make sure you purchase red rhubarb, they are best for baking
Raspberries: adds such a beautiful colour, and flavour of sweetness to this compote
Maple syrup: I like to use a natural sweetener to my recipes
Lemon juice: fresh citrus flavour, and enhances the other ingredients
Salt: another ingredient that brings out the flavours of the ingredients
Cut the rhubarb into 1/2 inch slices and add to the saucepan, along with the raspberries. Then add maple syrup, lemon juice and salt and bring to boil, then reduce to a simmer for about 20 minutes until it starts thickening. Set aside to allow it to cool.
You will notice, as it cools, it will further thicken making it much easier to assemble. There are so many options to enjoy this delicious compote. If you like it warm, serve it over ice cream or cake.
SERVE THIS COMPOTE WARM WITH:
- ice cream
- yogurt
- oatmeal
- custard
- puddings
IDEAS TO INCLUDE THIS DELICIOUS COMPOTE TO:
- angel food cake
- muffins
- cupcakes
- cookies
- breakfast bars
- layered cakes
- donuts
MUST TRY THESE DELICIOUS RECIPES
Easy Rhubarb Raspberry Compote
Equipment
- sauce pan
Ingredients
Yields: 1 1/2 cups
- 2 cups fresh rhubarb, diced
- 3/4 cup fresh raspberries
- 1/4 cup pure maple syrup
- 1 tbsp lemon juice
- pinch of salt
Instructions
- In a medium saucepan, combine all the ingredients and bring to boil, then reduce to a simmer for about 25-30 minutes until it starts thickening. It will further thicken as it cools. Keep in mind the longer it cooks, the thicker the consistency becomes.
- Set aside to cool until ready to use.
- Store in the refrigerator in an air tight container, for up to 4 days. Freeze any leftovers for up to 8 months.
