Posted in Recipes

Spiced rhubarb compote! Vegan + Gluten-Free!

Spiced rhuabrb compote!
Spiced rhubarb compote!

Today, I made this lovely & very yummy spiced rhubarb compote. I had a lot of fresh rhubarb stalks from my parents’ garden & had to use it up! So, I made this tasty spiced rhubarb compote & used home-made vanilla extract, fresh orange juice, some coconut sugar to sweeten & speculaas spices for an added kick!

Yum yum yumm,…

Recipe 1: For a whole lot of spiced rhubarb compote!


920 gr fresh rhubarb stalks, cleaned & cut into 1 to 2 cm pieces

2 tablespoons Gf vanilla extract/ I used home-made

3 to 5 tablespoons powdered coconut sugar

juice of 2 oranges

1 +1/2 teaspoon speculaas spices/ Here is how to make them yourself: 

4 tablespoons of ground cinnamon

1 tablespoon of ground cloves

1 tablespoon of ground ginger

1 tablespoon of ground nutmeg

1 tablespoon of ground green cardamom

Mix all spices together in a fitting bowl. Whisk everything well together & use 1 + 1/2 teaspoon in this rhubarb compote. Store the rest in a jam pot with fitting lid & label it. Store in a dry cupboard. Use the rest in Speculaas cookies, in pancake batter, in cookies, in waffles, on top of your muesli, on granola, etc!
1. Take a large cook pot & put all the rhubarb pieces in it. Ad vanilla, juice of 2 oranges, 3 tablespoons of coconut sugar to begin with & your speculaas spices.  Mix everything well with a large spoon & bring to the boil. When boiling, let it simmer for about 8 to 10 minutes until the rhubarb has been reduced, cooked through & you will end up with a compote. Reduce it more if you want to. Take off the heat & taste. If it is still to sour, add some more coconut sugar. I added 4 tablespoons in total! So, your compote is ready, let it cool down or use instantly.

* How to use?

It is great on its own, still warm, eaten like that with a big spoon! 😉

It is great warmly served: on top of home-made waffles, on top of pancakes, with yoghurt & muesli for a great breakfast
Use it for making desserts, like in crisps, crumbles or cobblers,…

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

57 thoughts on “Spiced rhubarb compote! Vegan + Gluten-Free!

  1. Wow… Loved it… The speculaa spices are my chai masala..:)).. Tea spices;).. I make that with same ingredients but in different proportions …
    What is the origin of Speculaa spice..?
    Well that’s an interesting thing to spice up your desert:)

    1. I creatie a link above on speculaas cookies! invloed directly to one of my onder speculaas cookies recipes & it explaining it all really well! Enjoy! Who would know that they are the same?

  2. I’ve never tried rhubarb for some xrazy reason, but THIS compote makes me want to try it ASAP! It looks delicious and lovely, Sophie!

      1. Yes I will. I always love rhubarb desserts and with different spices like that I have never tried before. 🙂

  3. Thank you for this wonderful recipe, Sophie. We still have lots of rhubarb and just loooove to eat something from the garden.
    Have a wonderful weekend!
    Love Dina

  4. mmmmmm….. Was looking at our rhubarb a few days ago wondering what to do with it all as we’ve already made cake, muffins, pie, vodka (yes we did!), bars, and coffee cake. Thanks for a new recipe–this one is so versatile it’ll have many a use 🙂

  5. I learn something new every day! First time I hear ‘speculaas spices’. Other than for your compote and cooking, can this spice also be used to season fried chicken? 😀

  6. I’m back in blogland after a bit of a break, good to see your seasonal recipe. I’ve loads of rhubarb in the garden and am seekign inspiration.

  7. Sophie…we love rhubarb compote, and yours sounds mighty tasty. I made some the other day… I will do a post on breakfast rhubarb muffins coming soon!

  8. Yummy, I love rhubarb. Just got some frommy garden and now I know what to do with it. Thank you!
    Have a GREAT week
    Klausbernd 🙂

  9. Wow, this looks amazing! I love rhubarb (however, Bryan does not). I’ve tried quite a few times to get him to eat it, and he’s a good sport and tries a bite each time. No go. I think, if I made a batch of this compote, I could eat it all myself!!!

  10. YUM! Steve doesn’t like rhubarb either. He would drink mums rhubarb champagne (fermented like ginger beer) but nothing else and once stuffed his pockets with it at a friends house when given rhubarb and custard at an evening meal 😉

    1. Rhubarb & custard always works for me but I like my custard to be very hot poured all over it! Double yummm! I love the sound of that rhubarb champagne. Do you have a recipe for it? x

      1. It’s easy. Its like making ginger beer and you end up with a fizzy soda that is quite explosive and a bit boozy. I will see if my sister has the recipe. She is the “keeper of mums cookbook” 🙂

  11. I’m back Sophie, and so excited to catch up on all of your posts! You’ve been busy! I love rhubarb compote, I made one a couple years ago, or maybe even last year…and enjoyed it in so many ways. The speculaas spices would add such an awesome little flavour to it. Great idea!

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