This tropical stewed rhubarb recipe is bright, sweet, tangy, and just a little bit fancy. Pineapple juice, ripe bananas, orange zest, and a hint of cinnamon balance rhubarb's tartness beautifully.
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Stewed rhubarb is a classic fruit compote made by gently cooking rhubarb until soft and syrupy.
Technically, you could call this a compote, but it's got a bit more going on. Think of this recipe as stewed rhubarb 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.
Ingredients for 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 natural 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, warm note that makes everything feel a bit more dessert-y.
- Chopped almonds: Crunchy 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 (Easy Vegan Compote)
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 for the last 2-3 minutes of cooking so they stay firm.
- Let the stewed rhubarb cool, then spoon it into cups. Top with banana slices, chopped almonds, and a sprinkle of coconut blossom sugar.
Notes
Other Rhubarb Recipes & Creamy Desserts
If you liked this stewed rhubarb dessert, you'll love the following:
- Gluten-Free Rhubarb Cake With Polenta
- Virgin Rhubarb Pina Colada
- Cherry & Sweet Potato Pudding
- Juicy Plum Compote With Cozy Spices
- Chocolate Coco Pudding With Sour Cherries
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious how recipes travel.
♥
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