This is a recipe I have been looking forward to post for almost the entirety of the year. I “only” discovered it towards the end of the last rhubarb season, and I also had some amazing recipes in the line up, which meant that I had to postpone this simple rhubarb compote – but here we are.
One of my friends made this recipe, and I fell in love with it. It is beyond easy, versatile, and absolutely delicious. You can pour it onto your morning porridge, oats, pudding, or simply eat on its own. Yum!!
Why Is This Simple Rhubarb Compote Good For You?
Rhubarb
Technically a vegetable (because it does not contain any seeds), rhubarb has a sour taste and thick stalks. The stalks can range from red, to pink, and even light green in color. Rhubarb requires really cold temperatures in the winter in order to grow. This is why you find it more in mountainous areas, rougher weather conditions, over Northern hemisphere. Because of rhubarb’s sour taste, it is rarely eaten raw, but usually mixed with some form of sugar in order to be palatable. However, dried rhubarb stalks have been used in ancient Chinese medicine for centuries.
Rhubarb is a great source of vitamin K1 and calcium. It also contains vitamin C, potassium, and folate. The stalks of rhubarb also contain great amounts of fiber, which can have a positive impact on cholesterol levels. Fiber tends to bind “bad” cholesterol and eliminates it through the colon. Less cholesterol means it is better for your heart. In addition, potassium also supports your blood vessels by relaxing them, further supporting your heart. In addition, rhubarb also contains some antioxidants, mainly in the form of polyphenols and anthocyanins.
However, rhubarb also contains something called “oxalic acid”, which tends to be high in the leaves, but can also be in the stalks. These levels gradually rise from spring to summer, which is the reason why rhubarb tends to be not harvested past June time. Too much oxalic acid can cause calcium oxalate crystals to form, which may cause kidney stones. Personally, (unless you are predisposed to conditions like this) I would not worry too much about it when consumed as part of varied diet.
How can I adjust this Simple Rhubarb Compote recipe to my dietary requirements?
This recipe is completely whole food based, so it is vegetarian, vegan, gluten-free, nut-free, and paleo-friendly. What more could one want 😉?!
Similar Recipes on The Blog
I do not know why but I always associated rhubarb with the first signs of spring, so here are some more, awesome, spring-related recipes for you:
- Rhubarb Carrot Streusel Muffins
- Gluten-free Carrot Cake with a Vegan Buttercream Frosting
- Strawberry Rhubarb Pink Jello
- Rhubarb Streusel Cake
- Carrot Cake Overnight Oats
And there you have it for this week! Simple, yet delicious, versatile, and an all-rounding deliciousness. This is what happens when you simply let the ingredients do their job – they shine!! As always, please let me know how you are liking the recipe. You can also leave me feedback by either commenting on the post below and/or rating the recipe. I love hearing from you. Enjoy!!
Simple Rhubarb Compote
Course: SidesCuisine: GermanDifficulty: Easy4
servings10
minutes20
minutesThis Simple Rhubarb Compote is easy to make and pairs perfectly with dessert, porridge, ice cream, or simply spooned on its own! Enjoy!
Ingredients
2 cups 2 rhubarb, chopped (ca. 6 medium stalks)
2 tbsp 2 coconut sugar
Squeeze of lemon juice
A little bit of water
How to
- Wash and chop the rhubarb. Be sure to take the ends off. Add to a small pot, along with the coconut sugar and squeeze of lemon juice. Let sit for about 10 – 15 minutes in order for the rhubarb to draw some water
- With a little bit of water in the bottom, heat the pot quickly and then let simmer on a medium temperature. Be sure to stir regularly, until the rhubarb has largely lost its shape. Take off heat, let cool completely and enjoy in your favorite puddings, yogurt, oats, porridge, or similar!
