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–+ servings
Redish-Pink Rhubarb compote in a 10oz mason jar with a spoon dipped into the top

Honey Rhubarb Compote

Sarah Harper MS, RD, LDN
Make this Honey Rhubarb compote and enjoy it so many ways, spooned over ice cream, in a yogurt parfait, or whisked into a vinaigrette.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Breakfast, Snack
Cuisine American
Servings 18 servings
Calories 49 kcal

Equipment

  • 1 saucepan
  • 1 measuring spoon and cup set

Ingredients
  

  • 1 lbs rhubarb, chopped
  • 3/4 cup honey
  • 1 tbsp lemon zest or the zest of 1 lemon - optional
  • 2 tbsp lemon juice or the juice of 1 lemon - optional

Instructions
 

  • Add all ingredients to a saucepan.
  • Cook on medium to low heat for 5-10 minutes, stirring occasionally. 
  • Then, turn the heat to low and continue to cook for 5 minutes or until the rhubarb is broken down. 

Nutrition

Serving: 2TbspCalories: 49kcalCarbohydrates: 13gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 82mgFiber: 1gSugar: 12gVitamin A: 26IUVitamin C: 3mgCalcium: 23mgIron: 0.1mg
Keyword compote
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