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Homemade pop tarts with rhubarb apple filling and sprinkles
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5 from 6 votes

Rhubarb apple butter

This is an easy recipe for thick rhubarb apple butter, which is a very thick fruit compote that can be used to fill pop tarts, breakfast streudel pastries, and hand pies
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 cups
Calories 29kcal
Author Janice


  • 525 grams McIntosh apples 4 cups peeled and chopped
  • 450 grams fresh rhubarb 4 cups chopped
  • 2 tbsp water
  • 10 Fresh raspberries
  • 150 grams granulated sugar ¾ cup


  • Combine all the ingredients in a large soup pot and heat on medium–high. Bring the mixture to a boil.
  • Mash the fruits with a potato masher and continue simmering the compote on medium heat until it's reduced to about 2 cups. The compote will get very, very thick, and you will be able to run a wooden spoon through it and form a pretty stable groove. It will be thick like tomato paste almost.
  • Cool overnight in the fridge


Calories calculated based on 1 tbsp (15 mL) serving of rhubarb apple compote
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 29kcal