If you're looking for a dessert that's equal parts sunshine and comfort, this tropical stewed rhubarb recipe is it. Bright, sweet, tangy, and just a little bit fancy. It's just perfect for those sunny spring days or the ones that could use a little extra cheer.
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Technically, you could call this a compote, but it's got a bit more going on. Think of it as a stewed rhubarb goodness with tropical vibes-pineapples, bananas, orange zest, and a hint of cinnamon, all cozying up with tart rhubarb.
The pineapple juice, ripe bananas, and coconut blossom sugar make it perfectly sweet, no need for refined sugar.
Next: Top it all off with chopped almonds for a bit of crunch, and there you have it - a light, lush treat that's as good for breakfast as it is for dessert.
What Goes Into This Stewed Rhubarb Recipe
- Rhubarb: The springy star of the show; tart, vibrant, and just a little bit sassy.
- Pineapple juice: Naturally sweet and a bit tropical, just what we need for balancing rhubarb's tartness. If you happen to have pineapple pieces, add them for extra texture; they work great!
- Bananas: Ripe and spotty. They add sweetness, creaminess, and a little extra body.
- Coconut blossom sugar: A warm, caramel-like sweetness that plays well with the fruits. But you can totally substitute for your sweetener of choice.
- Orange (zest and fruit): Bright, zesty, and just a hint of citrusy sweetness.
- Cinnamon: A cozy, spicy note that makes everything feel a bit more dessert-y.
- Chopped almonds: Crunchy, nutty goodness to sprinkle on top.
If you're feeling a little extra, go ahead and add a generous dollop of coconut yogurt. Yum!
🍽 Recipe
Tropical Stewed Rhubarb Recipe
Ingredients
Compote
- 300 g rhubarb
- 400 ml pineapple juice*
- 2 very ripe, spotty bananas
- 3 teaspoons coconut blossom sugar (or your sweetener of choice)
- Zest and fruit of one orange
- 1 scant teaspoon cinnamon
Topping
- 1 banana
- Handful of chopped almonds
- 1 teaspoon coconut blossom sugar (or your sweetener of choice)
Instructions
- Wash the rhubarb, cut off the ends, and peel the stalks. Cut the stalks into pieces.
- Peel the two ripe bananas, and blend them with the pineapple juice, 3 teaspoons of coconut blossom sugar, orange zest, and cinnamon until smooth.
- In a pot, bring the liquid to a boil, then lower the heat. Add the rhubarb pieces and cook on very low heat for about 10 minutes, stirring frequently to prevent boiling over.
- Peel the orange and cut it into pieces (remove any seeds). Add the orange pieces to the pot for the last 2-3 minutes of cooking (they shouldn't turn mushy).
- Let the stewed rhubarb cool, then spoon it into cups. Top with banana slices, chopped almonds, and a sprinkle of coconut blossom sugar.
Notes
I'm always curious. How did it go? Tried this stewed rhubarb recipe? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win or a lesson learned.
Wishing you planty of sweet tropical delights,
Ramona
♥
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