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Home » Recipes » Dips and Spreads

Rhubarb Vanilla Chia Compote

Published: Apr 28, 2019 · Modified: Aug 17, 2020 by Lexi

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This homemade Rhubarb Vanilla Chia Compote is sweetened with agave nectar instead of refined cane sugar! It's delicious stirred into yogurt, oatmeal, on toast, or over vanilla ice cream. The perfect way to make use of everyone's favorite spring produce.

Side view of jar of rhubarb vanilla chia compote on a wood table, dark and moody photo

It's (finally) rhubarb season, which means we're finding as many ways as possible to enjoy rhubarb before it's gone! This easy rhubarb vanilla chia compote is one of our favorite uses.

It's just a few ingredients and it can be used in countless ways. Vanilla bean paste (or actual vanilla beans) add so much flavor. If you look closely, you can see the little flecks of vanilla! Freshly squeezed lemon juice adds brightness and counterbalances the bitterness of the rhubarb.

High side angle view of rhubarb chia compote in a glass jar with spoon on wooden table

You can upgrade just about any Spring breakfast by adding a dollop of this to toast, oatmeal, yogurt, or chia pudding. It's tart, sweet (but not too sweet), and the perfect consistency thanks to chia seeds!

We like to keep it simple by just using rhubarb, but you could add in some strawberries or raspberries if you'd like. I absolutely love the slightly tart flavor of rhubarb on its own - it's so refreshing!

Close up overhead view of vanilla yogurt with rhubarb compote, granola, raspberries and mint

Side note: did you know that rhubarb is actually a vegetable? In 1947, the US legally deemed rhubarb a fruit to reflect how most Americans were using it, but it's actually a part of the buckwheat family.

We also just learned that color is not an indicator of ripeness or sweetness. Whether yours is pale pink or deep red, it should taste about the same. Just don't ever consume the leaves - they're poisonous!

Now that we've covered that, let's talk about how to use this compote. We've used it three ways in the last few days: stirred into yogurt, on toast, and in oatmeal!

Idea #1: We stirred a bit of the compote into our favorite store-bought vegan vanilla yogurt. We also added some granola, raspberries and fresh mint - it was delicious!

Overhead view of bowl of yogurt with rhubarb compote swirl, granola, raspberries and mint on wood table

Idea #2: My new favorite toast combo! Multigrain gluten free bread + a generous amount of peanut butter + a rhubarb compote swirl + pepitas + a sprinkle of granola. The perfect balanced (and delicious) snack!

Overhead view of peanut butter and rhubarb compote toast on a white plate with fresh raspberries

Idea #3: We stirred about ¼ cup of the rhubarb vanilla chia compote into a bowl of hot oatmeal. Topped with some fresh berries, it's a hearty and warming breakfast! You can also make an overnight version in a jar and bring it on-the-go.

Overhead view of oatmeal with rhubarb compote and fresh berries on a marble serving board

The possibilities are endless. You can spoon this over homemade or store-bought vanilla ice cream (um, YUM!) or add it to a savory/sweet grilled cheese (also yum!). Other ideas: serve with pancakes or waffles, make a cocktail, or even add to a cheese plate. Ok, I'll stop now! I'm just really excited about this compote.

Looking for more rhubarb recipes? Try these vegan and gluten free raspberry rhubarb streusel muffins or this strawberry rhubarb crisp!

Side view of jar of rhubarb vanilla chia compote on a wood table, dark and moody photo
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Rhubarb Vanilla Chia Compote


  • Author: Lexi
  • Total Time: 25 minutes
  • Yield: 4 cups 1x
  • Diet: Vegan
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Description

This homemade Rhubarb Vanilla Chia Compote is sweetened with agave nectar instead of refined cane sugar! It's delicious stirred into yogurt, oatmeal, on toast, or over vanilla ice cream. The perfect way to make use of everyone's favorite Spring produce. 


Ingredients

Scale
  • 5 cups rhubarb, chopped roughly
  • 1 cup agave nectar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp vanilla bean paste (or beans from one vanilla bean pod) 
  • ¼ tsp fine salt
  • 2 tbsp chia seeds

Instructions

  1. Add all ingredients except chia seeds to a saucepan and bring to a boil. Stir well and gently mash rhubarb. 
  2. Let simmer for 15-20 minutes, until liquid has reduced a bit and rhubarb is completely softened. 
  3. Remove from heat and stir in chia seeds.
  4. Let cool for 20 minutes before transferring to a jar or storage container. Keep refrigerated for up to 2 weeks. 

Notes

Optional: if you'd like, you can use 4 cups of rhubarb and 1 cup of strawberries for a sweeter flavor.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 Side
  • Calories: 245
  • Sugar: 39.7 g
  • Sodium: 155 mg
  • Fat: 2.6 g
  • Saturated Fat: 0.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 52.6 g
  • Fiber: 5.1 g
  • Protein: 2.5 g
  • Cholesterol: 0 mg

Keywords: rhubarb chia compote

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Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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