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Annika Schimmer

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 small bowl
Course: Dessert
Ingredients Method

Ingredients
  

  • 3 cubs rhubarb ((3-4 stalks))
  • 3 Tbsp honey
  • 1 tsp cinnamon
  • 1 pinch sea salt
  • 1 Tbsp filtered water

Method
 

  1. Wash and trim the ends of the rhubarb. Cop it into 1/2 inch slices.
  2. 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.
  3. Store in a glass or stainless steel container in the fridge for about a week, or enjoy immediately.