Rhubarb compotes are a simple and quick way to preserve the season’s rhubarb harvest and this refined sugar-free rhubarb compote with lime and ginger is my new favorite. I love its subtle spice from fresh ginger, the natural sweetness of maple syrup and a gentle hint of lime. This recipe scales easily, but be cautious with the ginger, as it is much easier to add more along the way than it is to make up for too much upfront.
I first made this version when I developed my gluten-free rhubarb and pistachio financiers and it made for such a delicious complement. When pairing with the financiers, I like to cook it the full 20 minutes to reduce the liquid for a thicker consistency. But if you are serving it with ice cream, over pancakes or with a scoop of your favorite Greek yogurt and a sprinkle of nourishing granola, feel free to shorten the cooking time a bit for a slightly saucier result.
Step by step instructions for refined sugar-free rhubarb compote with lime and ginger
Gather all ingredients: Rhubarb, lime, ginger, maple syrup and fine sea salt.
Heat a small pot to medium high heat and add the chopped rhubarb, lime juice, ginger, maple syrup and salt. Bring to a simmer and cook for 20 minutes...
...or until softened, thickened and the liquid has reduced.
Refined Sugar-Free Rhubarb Compote with Lime and Ginger
A bright and tangy rhubarb compote with ginger and lime, naturally sweetened with maple syrup; delicious with yogurt, ice cream, or your favorite pastries!
1
cup5
minutes20
minutesKeep the screen of your device on
Ingredients
2 cups (about 250g) rhubarb, chopped into ½–1‑inch pieces
2 Tbsp lime juice (approximately 1 lime)
1/4-1/2 tsp fresh ginger, peeled and grated (you can keep the peel on if organic)*
1/3 cup (105g) maple syrup
pinch of fine sea salt
Directions
- Heat a small pot over medium‑high heat. Add the rhubarb, lime juice, ginger, maple syrup, and salt. Bring to a simmer, then reduce the heat to medium‑low and cook gently for about 20 minutes, or until the rhubarb has softened, thickened, and the liquid has reduced. **
- Take off the heat, let cool and store in the fridge in an airtight glass container until ready to use.
Notes
- *Go easy on the ginger to start; you can always add a bit more if you decide you would like more spice!
- **If serving with my gluten-free pistachio and rhubarb financiers, I highly recommend cooking until the liquid has reduced nicely, to avoid making the financiers soggy. If serving along ice-cream or a scoop of yogurt, feel free to shorten the cooking time slightly for a looser, sauce-like consistency.
