Quick and Easy Rhubarb Compote – vegan & gluten-free

herawberry vegan rhubarb jam_0478

For me, spring is always one thing: strawberries and rhubarb. Ok – that was two things at once. But let’s just leave it at that.

When spring comes, I love to make jam and compote. My keyboard already thought I was planning a plot. No, nothing like that, don’t worry. Compote – fruit cooked with sugar, which is usually eaten in connection with (sweet) foods. And as always with my recipes, I’ve tried to keep the sugar as healthy and low as possible.

For this vegan and gluten-free rhubarb conspiracy I used whole raw sugar and a little bit of maple syrup. Whole raw sugar for the slightly malty-sweet taste and maple syrup for the caramelized note. I think I did that really well. I actually don’t like rhubarb at all.

Well, that’s how it can happen: for many years I didn’t like rhubarb at all and when I was ready to experiment with it, I didn’t know WHAT! Technically I have to thank my mother. In a nutshell, she said “just make compote with it”.

No sooner said than done and since a few springs (is that how you say it?), I’ve been making my beloved rhubarb compote and this spring it’s time: Let’s share it.

Quick and Easy Rhubarb Compote – vegan & gluten-free
Prep Time
15 mins
Cook Time
10 mins
Total Time
1 hr 25 mins

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
Servings: 2 jars with 1 cup each
Marie Dorfschmidt – therawberry: therawberry
  • 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
  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.

By the way, I added the raspberries for the optics. I think rhubarb alone can take on an ugly color very quickly. That’s why I wanted to support that a little – of course. But it doesn’t have to be. You can use strawberries instead. Or omit the berries altogether.

By the way, the finished rhubarb plot is wonderful for breakfast. On the yoghurt, or on bread. Or on the dessert. With cake or quark?

What would you serve or eat the compote for? Feel free to put it in the comments. I am always very happy about the feedback.

Thank you for looking and see you next time.




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