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Quick and Easy Rhubarb Compote - vegan & gluten-free

Super quick and easy rhubarb compote. Completely vegan and gluten free. 🌱 HERE is the recipe. 🎉

Course Breakfast, Dessert
Keywords beautiful food, breakfast, classic dessert, compote, cooking, Easy, gift from the kitchen, reciepe, rhubarb, spring, therawberry, vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 2 jars with 1 cup each
Marie Dorfschmidt - therawberry therawberry

Ingredients

  • 1 kg fresh rhubarb
  • 75 g full brown sugar
  • 1 tbsp lemon juice
  • 100 g fresh or frozen raspberries
  • 30 g cornstarch
  • 4 tbsp maple syrup – sweeten to taste

Instructions

  1. Wash the rhubarb and cut off the ends. Pull off the loose fibers. You don't have to deduct more.
  2. Cut into pieces and place in a saucepan with the whole cane sugar.
  3. Leave it all for an hour. This will remove the water from the rhubarb.
  4. Add the raspberries, lemon juice and cornstarch and simmer for 10 minutes.
  5. Add maple syrup and use more or less to taste.
  6. Pour into boiled jars, allow to cool and store in the fridge.
  7. Lasts up to a week.

  8. Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.