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Finished Rhubarb Compote
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Low FODMAP Rhubarb Compote

Delicious tart rhubarb compote
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert, Side Dish
Cuisine: Mediterranean
Keyword: Compote, Low FODMAP, Rhubarb, Sugar
Servings: 10 servings
Calories: 30kcal
Cost: $

Ingredients

  • 350 Grams Rhubarb Stalks
  • 60 Grams Sugar
  • 35 ML Water

Instructions

  • Cut the rhubarb stalks into 2 cm long bits
  • Add Sugar, Water and Rhubarb to a pan and mix it around
    Rhubarb in a pan
  • Cook on medium low heat for about 20 minutes until the rhubarb has gone soft and fallen apart
    Rhubarb compote in a pan
  • Let it cool down and put it in a jar in the fridge, or use it as a fruit base in a crumble. The compote will keep refrigerated in an airtight container/jar for up to two weeks.