Rhubarb Compote

Gluten Free - Dairy Free - Refined Sugar Free - Tasty Full

Rhubarb Compote

Rhubarb Compote Oats

Rhubarb Compote

Prep time: 5 min., Cook time: ~ 20 min., Total time: 25 min.

Makes: ~ 1 cup



  • 2 heaping cups rhubarb with leaves removed

  • 3 Tbsp. maple syrup

  • 1 tsp. aged balsamic vinegar (the thicker the better)

  • 1 Tbsp. chia seeds



  1. Rinse and chop rhubarb into ½” slices.

  2. Combine rhubarb, maple syrup, and balsamic vinegar into a saucepan over medium heat until mixture begins to bubble. Reduce heat to medium low and continue to stir until rhubarb softens (~ 8 minutes).

  3. Remove from heat and stir in chia seeds. Allow mixture to sit for a minimum of 10 minutes, so that the chia can expand and the mixture thickens.

  4. Serve warm or cool. My personal favorite is to serve warm over gf waffles with a dollop of Strawberry Cream. I’ve also been known to use the compote mixed into oatmeal or chilled and spread onto toast. Enjoy however you think best!

Rhubarb Waffles with Strawberry Cream

Pro Tips

Prep: compote can be made a day in advance of when you foresee using it. The longer it sits, the more it will thicken and allow flavors to meld.

Storage: keep in an airtight container in the refrigerator for 3-4 days.

Let us know what you think in the comments below.