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.
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.
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!
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!
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!
Idea #3: We stirred about 1/4 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.
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 these rhubarb margaritas. Stay tuned for another recipe this week for a raspberry rhubarb crumble! (Really excited for that one!!)
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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.
Ingredients
- 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
- Add all ingredients except chia seeds to a saucepan and bring to a boil. Stir well and gently mash rhubarb.
- Let simmer for 15-20 minutes, until liquid has reduced a bit and rhubarb is completely softened.
- Remove from heat and stir in chia seeds.
- 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.
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