This rhubarb and apple compote is sweet and comforting, and makes the most of the fresh rhubarb of late spring and early summer. Enjoy as an easy yet delicious dessert or as a topping for breakfast oatmeal in the morning!
Compote really is my jam lately. I mean not actual jam, but you know what I mean . . . While the apple and pear compote and apple and blackberry compote are favourites here on the blog, I realised I didn't have a rhubarb version despite my own (very enormous) plant in the back garden!
This stewed rhubarb and apple compote is an easy way to use this delicious fruit, and feels like a real comfort food dessert with its thick gooey texture. Just four ingredients gets you a tasty treat that works equally well for a family dessert or a breakfast 'side' on oatmeal (I've also heard people say it is good with pork chops, although I have tried myself!). I've kept this compote refined sugar free, and it's vegetarian and gluten free too.
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Why this recipe is so good
Makes the most of late spring rhubarb. This seasonal fruit grows abundantly if you have your own, but of course store bought is good too!
Refined sugar free. Rhubarb definitely needs added sweetness, but I've kept this recipe refined sugar free by using maple syrup in place of regular sugar.
Super easy to make. A few ingredients, a bit of a stir and the compote is ready in just twenty minutes!
Ingredients
- Rhubarb - if using your own, pick unspoilt stalks, slice off the leaves and give them a good wash. Creepy-crawlies with your compote isn't too tasty . . .
- Apples - I suggest using sweeter red apples such as Gala apples or something like a Braeburn variety. Green apples are more sour and sharp in taste and in my opinion don't work as well in a compote.
- Maple syrup - we use this in place of regular white or brown sugar.
- Butter - I use regular butter, but a vegan butter substitute should work well if that is more suitable for you (and makes this a vegan recipe).
Variations on the recipe
I use a roughly equal ratio of apples to rhubarb, but you can always increase either fruit. If increasing the amount of rhubarb you may need a touch more maple syrup to offset their more sour taste.
If a hint of spice is your thing, then adding a pinch of cinnamon or cardamom would be delicious!
Step by step instructions
Step 1 (if picking your own rhubarb)
Slice off your rhubarb stalks and the leaves with a sharp knife so you are left only with the pink/ green stem. Give them a good wash!
Steps 2 & 3
Core, peel and dice the apples, and dice the rhubarb. Dice to roughly even size pieces.
Step 4
Melt the butter in a large pan. Tip in the fruit and drizzle over the maple syrup. Stir to combine and bring to a light simmer. Reduce the heat to low and cook for 12 minutes or until the fruit has softened, stirring occasionally.
Recipe tips
- Pick fresh, unspoilt rhubarb and apples with no brown spots or marks.
- Don't skip peeling the apples as they won't cook down as well!
- Dice the fruit into roughly similar size pieces so they cook evenly.
- Taste and adjust, with more maple syrup if you like a sweeter flavour.
Equipment needed
Apple corer - to remove the centre core of the apples.
Sharp knife - to dice the rhubarb.
Large pan / pot - to cook the compote in.
More fruit recipes to enjoy
If you love fruit for dessert, or as an indulgent breakfast, some tasty and easy to make ideas to try:
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📖 Recipe
Rhubarb and Apple Compote
Equipment
- Sharp knife
- Large pan / pot
Ingredients
- 2.5 cups rhubarb diced
- 2 small red apples cored, peeled and diced
- 1 tablespoon butter
- 1 tablespoon maple syrup more to preference
Instructions
- If picking your own rhubarb, remove the leaves, wash and dice the stalks into small pieces. For store-bought, dice into small pieces.
- Core, peel and dice the apples.
- Spoon the butter into a large pan and melt on a low heat. Tip in the fruit and pour in the maple syrup. Stir to combine and bring to a light simmer. Cook for 12 minutes or until the fruit has softened.
Notes
- Dice the fruit into roughly similar size pieces so they cook evenly.
- Stir once or twice during the cook time.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- rhubarb scores 1 with a note stating 'controversial. Often well tolerated. Oxalic acid'.
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