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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Rhubarb season is short, so I go all in: rhubarb cake, a virgin rhubarb piña colada, and this easy compote.
But this isn't your typical compote. It's sweet, tropical, and naturally refined sugar-free, thanks to pineapple, ripe bananas, and a touch of coconut blossom sugar.
You can enjoy it on it's own, but also spoon it over yogurt and finish with chopped almonds for crunch. It's light, lush, tangy, and just as good for breakfast as it is for dessert.
Why You'll Love This Stewed Rhubarb Recipe
- naturally sweet, no refined sugar
- ready in about 15 minutes
- works for breakfast and dessert
- kid-friendly
Note on Ingredients
- 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: They shoul be 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 substitute for your sweetener of choice.
- Orange (zest and fruit): Bright, zesty, and just a hint of citrusy sweetness.
- Cinnamon: A warm note that makes everything feel a bit more dessert-y.
- Chopped almonds: Crunchy goodness to sprinkle on top.
🍽 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
Serving Suggestions
Beautiful enough to serve on its own, but even better spooned over:
- oatmeal
- pancakes
- yogurt (especially coconut yogurt)
- cake
More Rhubarb & Creamy Desserts
If you liked this stewed rhubarb recipe, you might also enjoy:
- 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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