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–+ servings

Easy Rhubarb Raspberry Compote

This rich rhubarb raspberry compote is absolutely delicious! The sweet tart flavours is a match made in heaven!
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling time: 30 minutes
Total Time 55 minutes
Servings: 4
Course: Dessert, Sauce
Calories: 80
Ingredients Equipment Method Nutrition

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

Equipment

  • sauce pan

Method
 

  1. 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.
  2. Set aside to cool until ready to use.  
  3. Store in the refrigerator in an air tight container, for up to 4 days. Freeze any leftovers for up to 8 months.

Nutrition

Calories: 80kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 259mgFiber: 3gSugar: 14gVitamin A: 70IUVitamin C: 12mgCalcium: 80mgIron: 1mg

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