Rhubarb Compote

I always loved rhubarb. I used to just boil it down and added lots of sugar to it. Sometimes I would thicken it with cornstarch or with egg yolk and then beat stiff an egg white and fold that in. That would make the rhubarb very fluffy and I really liked that. But it always incorporated sugar.

These days I am not into sugars and sweeteners anymore since I know how bad they can be and so I did some digging and found a great recipe that I modified to the following;

  • 4 cups of sliced rhubarb pieces
  • 1 mango cubed
  • 1/2 – 1 cup of applesauce or 1 – 2 apples cubed

Cook the rhubarb slowly so that it will release its juices (or add some water, optional) until it the pieces are soft, but not all falling apart yet.

Add the mango and the apple (sauce) and cook for a few more minutes until they are softened.

You can add some stevia if you like, but I don’t think you need it.