Easy Rhubarb Compote
This easy rhubarb compote is full of flavor, easy to make, and perfect as a topping for various dishes. Or if you are like me and love rhubarb you can just eat it with a spoon. It is gluten and dairy free, refined sugar-free, Paleo, and AIP.
Ingredients
- 3 cubs rhubarb (3-4 stalks)
- 3 Tbsp honey
- 1 tsp cinnamon
- 1 pinch sea salt
- 1 Tbsp filtered water
Instructions
- Wash and trim the ends of the rhubarb. Cop it into 1/2 inch slices.
- In a small pot add the rhubarb and water. Cover with a lid and cook on medium heat for 5 minutes. Remove the lid, add honey, cinnamon, and salt. Stir and cook until all the rhubarb is cooked through, for about another 5 minutes. If it is too watery you can cook it for another few minutes until it becomes thicker.
- Store in a glass or stainless steel container in the fridge for about a week, or enjoy immediately.