Rhubarb Maple Compote

Rhubarb-Maple Compote

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.

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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.