Rhubarb Cardamom Compote

Lightly sweet rhubarb-cardamom compote that comes together in minutes – perfect on yogurt, cheesecake, porridge or toast.

Prep Time10

Cook Time10

Course: Dessert

Servings:

Calories: 19kcal

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.

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.

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.