Soft chunks of rhubarb, a hint of cardamom, and just enough sweetness to round it all out – this little compote is one of those easy things that feels a bit special. The raspberries add color and a nice fruity layer, but it's just as lovely without. I usually keep some in the fridge for lazy breakfasts or simple desserts. It’s perfect on yogurt, porridge or tucked next to a slice of cake – and yes, it’s hard not to sneak a spoonful straight from the fridge 😊
If you’re curious to make it at home, here’s the recipe:
Rhubarb Cardamom Compote
Lightly sweet rhubarb-cardamom compote that comes together in minutes – perfect on yogurt, cheesecake, porridge or toast.
Servings: 4
Calories: 19kcal
Ingredients
- 300 g rhubarb cut into 1–2 cm pieces
- 2 –3 tablespoon coconut sugar adjust depending on how tart your rhubarb is
- 1 tablespoon lemon juice
- 3 –4 tablespoon water
- 0,5 teaspoon ground cardamom
- Optional: 4–5 fresh or frozen raspberries for extra color and fruity kick
Instructions
- Prep the rhubarb: If using thick stalks, peel them first. Then slice into small chunks.
- Combine everything: Add the rhubarb, coconut sugar, lemon juice, water, and cardamom to a small saucepan.
- Stir gently and warm over medium heat.
- Simmer: Let it cook gently for about 8–10 minutes over low to medium heat, until the rhubarb softens but still holds some texture. Stir occasionally.
- Optional touch: Add the raspberries at the very end, just to warm through. They’ll bring a beautiful color and a light berry note without falling apart.
- Cool it down: Serve slightly warm or chilled. Keeps in the fridge for 3–4 days.
- Serving Tip: Spoon 1–2 tablespoons over cheesecake, yogurt, or porridge. Top with crushed pistachios or a tiny pinch of cardamom for extra flair.
Notes
- The riper the rhubarb, the less sugar you'll need – taste as you go.
- Don’t overcook it – the compote should still have a few soft chunks for texture.
- Let it cool completely if you plan to store it – it keeps 3–4 days in the fridge.
🌿 Twist Ideas
- Try a light sprinkle of black pepper at the end for a warm, spicy twist.
- Swap raspberries for strawberries, blueberries, or even chopped dates for a sweeter version.
- Add a pinch of vanilla or a strip of orange zest for extra warmth.
- Stir in a spoonful of chia seeds after cooking for a thicker, more spoonable texture.
- For a savory edge, try a tiny pinch of salt and serve with soft goat cheese.
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 4mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 0.2mg
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