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compote

The only healthy Plum Compote Recipe you’ll ever need

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Plum compote = Zwetschkenröster

Plum Compote – an austrian staple

If you are not from Austria and have never heard of plum compote or Zwetschkenröster I can understand that you may be confused about this. Zwetschkenröster is a compote made out of plums, which mostly is eaten with Curd Cheese Dumplings (Topfenknödel) or Kaiserschmarren. It is sweet and still have fruit chunks in it so it is not the same as jam.

Traditional plum compote & how it is made

There is more than just the country it comes from, that connects me to plum compote. I have always had a passion for cooking from an early age on, and apparently a very big one for plum compote. A few years ago my parents showed me pictures of me, when I was a little kid, 2 years old or so, sitting on the counter in the kitchen and making curd cheese dumplings and plum roaster with my uncle. So yes, this is a very traditional recipe.

In Austria you can find it in pretty much any house hold, which makes sense when you realise how easy it is to make. And how delicious it is to enjoy. Making this actually is pretty simple. It really just is cooking plums with sugar, lemon juice, spices and some cornstarch until the skin separates slightly from the fruit. Then you let it cool down and fill it into jars. That is it.

What it special about this dish?

The only really special thing here is that it is healthy. Regular plum compote comes with loaded sugar, which obviously is not healthy so we are making a healthier version of it. Besides this, not too much is fancy here because we want to keep it quite traditional.

How to make it healthy

The main ingredient, the plums, stays the same of course. But instead of regular, white, refined sugar, we are using a mixture between coconut sugar and dates. Both of these have a great sweetness but are packed with less actual sugar and come with fibre, which makes the sugar be digested better.

How to best have it:

As I already mentioned, you can have this really well with desserts such as Kaiserschmarren (which is like a destroyed dutch baby) or with dumplings. I also love to have it on top of yoghurt with some granola or with some ice cream. I am sure this would also work really well on top of a creamy porridge. It is a great addition to pretty much anything sweet!

I hope that you will enjoy this recipe and that you will also have memories that are as great as mine!

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Healthy Plum Compote

A healthy version of the austrian classic. Perfectly sweet and juicy plums cookeed into a long lasting and super delicious compote!

Course Breakfast, Dessert
Cuisine austrian
Prep Time 10 Minuten
Cook Time 1 Stunde 15 Minuten
Total Time 1 Stunde 25 Minuten
Servings 2 jars à 3 servings
Calories 133 kcal

What you will need

  • 1 kg plums
  • 50 g dates
  • 50 g coconut sugar
  • 1/2 tsp cinnamon
  • a sprinkle of sea salt
  • 1/2 lemon
  • 2 tsp cornstarch
  • 50 ml water

How to

  1. Cut all of the plums in half and remove the pit. Slice the dates very finely or cut them into amll pieces. Add them to a pot along with the coconut sugar, water, lemon juice, salt, and cinnamon. Bring to a boil, then reduce the heat and let it simmer for about an hour at medium heat.

  2. After an hour you will see that the skins of the plums started to seperate from the fruit and are rolling in a littlw bit. Now combine the cornstarch with 1 tablespoon of water in a seperate bowl and whisk until smooth. Pour it in and stir through the compote very well so everything is combined.

  3. Take off the heat and let cool. Then fill into jars and stor ein the fridge! Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Rhubarb Compote (V,GF,S)

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Rhubarb season is almost over and this is a perfect recipe to round up and finish the season. Such a simple and quick recipe because, let’s be honest, with this nice weather who likes to spend their entire day cooking. It is finished in 30 minutes, and only 4 ingredients but still super flavourful.

What I love about this compote is that it is so versatile. It is sweet but still contains the slight sourness of the rhubarb. This makes it such a great addition to ever dish. You can use it in addition to your breakfast with yoghurt and chia pudding, or with a scoop of vanilla ice cream as a quick dessert. But if you wanna go a bit more creative, go ahead and add it to a grilled chicken or halloumi and use it as a chutney.

I am actually pretty new to cooking with rhubarb, and this is the first recipe I created myself with it. I think it is a bit tricky to come up with recipes. I actually just wanted to make a rhubarb side dish, where you can still eat all the chunks but then I forgot I on the stove and it turned thicker and got creamier. It turned into this delicious compote.

I really love the flavour of this vegetable (yes, it is a vegetable) because it is slightly sour but it can be enjoyed so well as a sweet dish too. It contains a lot of vitamin C and vitamin K as well as fiber. It also is a great source of antioxidants. If you want to make this a healthy compote, without sugar, you can substitute the sugar for stevia or erythrit.

You do NOT HAVE to peel the rhubarb but I prefer to do it. As I did not grow the rhubarb myself, I do not know which dirt got onto the skin, which is probably not all going to be removed by washing. That is why I decided to peel it but it is not necessary. It can actually be consumed raw but if done so, it has a pretty sour flavour, that´s why it is hardly found raw and often used in desserts with sugar.

For this recipe, I recommend using stalks that are very red-pinkish and not green, as it gives the compote a prettier colour. The more intense the colour of your rhubarb is, the nicer will the colour of your finished product be. If the stalks are more green than red, then it will turn into a light pink colour. Also if you prefer the compote sweeter or less sweet, you can simply adapt the amount of sugar you add into it.

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Rhubarb Compote

This compote is the perfect add-on for yoghurt, ice cream, chia pudding or anything rather sweet you can think off … even cake! perfect vegan and seasonal summer dish.

Course Dessert
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 12 tbsp
Calories 24 kcal

What you will need

Makes 2 jars å 250ml

  • 4 stalks rhubarb
  • 60 g sugar
  • 0.5 lemon juice
  • splash water

How to

  1. Peel the rhubarb stalks, so that the outest layer is off. Then cut them into 3cm (1 inch) cubes. Place them into a pan along with the suagr, the juice of half a lemon, and a splash of water to help it cook.

    Bring it to a boil, then lower the heat. let it simmer for about 10 more mintues, until some rhubarb chunks have broken down, and some are still in shape but soft. You should be able to stab through with a fork easily. The compote should have reached a creamy consistency. Pour it into 2 jars who have been washed out with boiling water peviously. Let cool completetly at room temperature and then store in the fridge. It will last in the fridge for at least 4 weeks.

    Serve it over yoghurt for breakfast or with ice cream as a dessert option.

 If you have any questions don’t hesitate to ask me! And if you recreate the recipe be sure to tag me on instagram with @happyfoodkitchen! I hope you enjoy it.
Xx Katie