Sophie's Foodie Files

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Spiced rhubarb compote! Vegan + Gluten-Free!

on 29/06/2013
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!

Ingredients:

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!
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Method:
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,…

Enjoy! 

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57 responses to “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:)

  2. Lisa says:

    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!

  3. Thomas says:

    Love your ingredients I want to taste them 🙂 x

  4. Lisa says:

    Umm..I meant ‘crazy’ reason!

  5. Dina says:

    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

  6. Liz says:

    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 🙂

  7. 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? 😀

  8. LOVE the use of spices in this compote! Yum!

  9. lefoodsnob says:

    Are you reading my mind? I’ve been craving rhubarb lately! This looks delish!

  10. Awesome, this is just what I needed I was thinking dam I need a Rhubarb compote recipe for all my Rhubarb and now I have one 🙂

  11. Saskia (1=2) says:

    LOVE the idea of adding speculaas spices to rhubarb Sophie! Brilliant. Your Double ginger rhubarb jam looks gorgeous too.

  12. Hotly Spiced says:

    This must has smelled very good when it was cooking with all those spices. I love rhubarb! xx

  13. Tandy says:

    I bought rhubarb seeds in Italy so I can make this soon!

  14. gotasté says:

    I need to hunt down a bunch of rhubarbs and make this. 🙂 lovely recipe my friend.

  15. Katarina says:

    I love rhubarb and I like the spices you have used, yummy!

  16. shaheen says:

    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.

  17. I can imagine that there are so many uses for this delicious compote Sophie!! “D

  18. Ina gawne says:

    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!

  19. Can you believe that I have never had rhubarb compote? Time to give it a try!

  20. Sounds absolutely delicious! I’m going to give waffles a go soon, this will make an excellent topping, I love rhubarb!

  21. offmotorway says:

    Mmm, sounds delicious – always looking for ways to spice up the rhubarb from our garden!

  22. Klausbernd says:

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

  23. Hi Sophie,
    Love your use of so many spices in this recipe!

  24. Oooh do you know, that’s one thing I have never made yet but it’s cold here now and your post is inspiring me to try it. 🙂

  25. Amber says:

    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!!!

  26. narf77 says:

    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 😉

    • Sophie33 says:

      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

      • narf77 says:

        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” 🙂

  27. Koko says:

    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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