Rhubarb-Maple Compote

  • Recipe by: Laura Sorkin
  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Servings: 1 1/2 cups

Got rhubarb? This 2-ingredient recipe (okay, 3 if you want it extra sweet) comes together faster than you can say ‘Spring Fling’. Use it on cake, morning toast, or a fancy pavlova. Or add a spoonful to a tall glass, add a shot of gin, and top it off with seltzer. It is a multi-use, multi-faceted, multi-pleaser. We have tried it with our Ginger Root Infused Maple and our Sugarmaker’s Cut and they are equally delicious.

Runamok Maple - Recipe Rhubarb-Maple Compote

Ingredients

  • 1 ¾ cups chopped rhubarb stalks 
  • ½ cup Runamok Sugarmaker’s Cut pure maple syrup or Ginger Root Infused Maple
  • Extra white sugar (optional)

Instructions

  1. Put rhubarb and maple in a medium pot and bring to a boil then reduce to a simmer.
  2. Cook for about 10 minutes or until the rhubarb has gotten pulpy and the mixture has thickened.
  3. Taste to see if it is sweet enough for your liking. Add additional maple or granulated sugar a teaspoon at a time until it is perfect for you.
  4. Let cool. Store in the refrigerator for up to a week.

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