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Easy Rhubarb Raspberry Compote

This rich rhubarb raspberry compote is absolutely delicious! The sweet tart flavours is a match made in heaven!
Prep Time5 minutes
Cook Time25 minutes
Cooling time:30 minutes
Total Time55 minutes
Course: Dessert, Sauce
Servings: 4
Calories: 80kcal
Author: Rose

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.

Nutrition

Calories: 80kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 259mg | Fiber: 3g | Sugar: 14g | Vitamin A: 70IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 1mg