Rhubarb Compote with Vanilla and Cardamom

Indulge in a sweet treat that celebrates spring! This ayurvedic rhubarb compote with strawberries captures the essence of the season with a symphony of sweet and tart flavours. Sweetened with maple syrup and seasoned with warming spices like cardamom and ginger, this recipe aligns with Ayurvedic principles and offers a delicious and nourishing way to embrace a plant-based lifestyle. Enjoy as a sweet spread, on porridge or drizzled over pancakes!

The ayurvedic twist on the classic rhubarb compote

More than just a tasty treat, this Ayurvedic rhubarb compote recipe offers several benefits:

  • Seasonal & Local: We celebrate the bounty of spring by using fresh, local rhubarb and strawberries, aligning with Ayurvedic principles that emphasize fresh, seasonal ingredients. Imagine the vibrant colors and the burst of freshness with every bite!
  • Sweetened with Nature’s Goodness: Ditch the refined sugar and embrace the lower glycemic index and natural sweetness of maple syrup. This aligns with Ayurvedic preferences for natural sweeteners, making it a guilt-free indulgence.
  • Warming Spices: Cardamom, vanilla and ginger add a touch of warmth, aiding digestion and balancing Kapha dosha according to Ayurvedic principles. These spices also boast anti-inflammatory properties and digestive benefits, making this a treat that truly nourishes.
Rhubarb Strawberry compote in a jar

Recipe for the Ayurvedic Rhubarb Compote

INGREDIENTS (for 4 portions)
  • 1 tbsp coconut oil (or ghee if not vegan)
  • 200g cups fresh strawberries, washed, hulled and sliced
  • 1 rhubarb stalk, trimmed and chopped
  • 1/4 cup pure maple syrup (adjust to taste)
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ginger powder
  • 1 tsp vanilla powder
  • Pinch of salt
  1. In a pot over medium heat, add 1 tablespoon of coconut oil or ghee. Add the cardamom powder and ginger powder. Toast for 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the spices, as this can result in a bitter flavour.
  2. Add the rhubarb to the pot. Pour in about 1/4 cup of water, just enough to barely cover the fruits, and add the maple syrup. Bring to a simmer, stirring occasionally, and cook for 10-15 minutes, or until the fruit softens and releases its juices.
  3. Add strawberries and the vanilla powder and stir well. Cook for an additional 5-10 minutes, or until the compote reaches your desired consistency. It will naturally thicken up as soon as it cools down.

5 Ways to use the ayurvedic rhubarb compote

This versatile compote is more than just a dessert. It’s a flavor explosion waiting to be unleashed:

  • Spoonfuls of Bliss: Enjoy it on its own for a satisfying and healthy treat.
  • The Perfect Topping: Elevate your breakfast or snack with a dollop on ice cream, yogurt or oatmeal.
  • A Pastry Powerhouse: Add a burst of flavor and moisture to your cakes, pastries or even crepes.
  • Waffle Wonderland: Drizzle it over pancakes or waffles for a touch of sweetness and a burst of freshness.
  • Savory Surprise: Drizzle it over vegan cheese boards or grilled tofu for a unique and complementary flavour combination.
Stack of pancakes topped with rhubarb strawberry compote

Feeling adventurous? Play with the spices! A pinch of cinnamon or a touch of black pepper can add another layer of intrigue. This compote keeps beautifully in the fridge for up to a week, so whip up a batch and let the Ayurvedic flavours of spring dance on your taste buds!

More Recipes

Like what you see? Explore more breakfast recipes like the sweet potato bowl, buckwheat pancakes or vanilla milk rice with berry sauce.