5 Ingredient Raspberry Rhubarb Compote


Who doesn’t like Raspberries or Rhubarb?? With this additional time spent at home I’ve been delving into many of my cookbooks and recipe pins looking for some inspiration. Being the month of May we are in the preliminary pie/tart season in my opinion!  If someone were to ask me which I prefer cake or pie, I would likely answer pie hands down. I love any opportunity to add fresh fruit to my desserts.


I actually got inspired to make this recipe because I wanted something other than fresh berries that I could add to my yogurt or oatmeal in the morning and similarly a healthier topping for icecream!


I wanted to keep this compote recipe on the healthier side so I opted to use coconut sugar instead of refined sugar. Coconut sugar is less sweet than white sugar so if you are going to substitute the coconut sugar for regular  I would add a bit at a time to find the sweetening level you prefer.





Yields 3-4 cups of compote


3 medium stocks of rhubarb chopped

2 cups of raspberries

1/4 cup of orange juice

1/2 cup coconut sugar

1 tsp vanilla bean (or vanilla extract)


In a saucepan on medium-high heat combine chopped rhubarb, raspberries, and orange juice. Allow simmering for 15 minutes

Stir in coconut sugar and vanilla bean. Take off the burner and allow it to cool.

 If you find you have made extra, you can freeze the additional compote for later. The compote will be good for up to 2 weeks in the fridge.