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5
from 1 vote
Easy Rhubarb Raspberry Compote
Easy to make rhubarb raspberry compote, a sweet-tart treat! Plus rhubarb has a ton of health benefits; a great source of calcium, vitamin K, and vitamin C. Win Win!
Prep Time
3
minutes
mins
Cook Time
15
minutes
mins
Total Time
18
minutes
mins
Course:
Snack
Cuisine:
Seasonal
Servings:
2
cups
Calories:
199
kcal
Author:
Abra Pappa, MS, CNS, LDN
Ingredients
1 1/2
cups
diced rhubarb
1 1/2
cups
raspberries
2
tbsp
lemon juice
1/2
cup
coconut palm sugar
Instructions
Combine all ingredients in a saucepan over medium heat. Simmer, stirring occasionally, for 15 minutes until bubbly and thickened.
Allow to cool before using.
Can be stored in fridge for 7-10 days.
Notes
Ways to Use Rhubarb Compote
Layer it with greek yogurt and granola for the ultimate rhubarb parfait
Pile it high on top of pancakes
Serve it over vanilla ice cream
Swirl it into
chia pudding
Serve it on toasted baguette with a smear of goat cheese and a dollop of compote
Bake it inside vanilla cupcakes
Spread it between layers of
almond cake
Nutrition
Calories:
199
kcal
|
Carbohydrates:
50
g
|
Protein:
1
g
|
Sodium:
83
mg
|
Potassium:
399
mg
|
Fiber:
7
g
|
Sugar:
31
g
|
Vitamin A:
125
IU
|
Vitamin C:
36.7
mg
|
Calcium:
101
mg
|
Iron:
0.8
mg