Rhubarb compote

This is a quick, simple and versatile rhubarb recipe. There are so many uses for rhubarb compote, here’s a few suggestions:

Add a spoon to your morning porridge
For a little midday snack add a spoon to yogurt and top with granola
Stir a couple of spoons through cream or yogurt along with crushed meringue for a quick rhubarb fool
Use as a filling for a victoria sponge cake
Make into ice pops (see next recipe)

Ingredients

(Makes 1 small jar)

250g Rhubarb

30g sugar (I used coconut sugar but brown sugar or white sugar will work too!)

30ml water

Method:

1. Peel and chop rhubarb in roughly 1cm slices.

2. Place all ingredients in a small saucepan and place over a low/medium heat for 10-15 minutes until rhubarb has soften and broken down slightly (add more water if necessary). Do not walk away from the mixture, as it can quickly burn.

3. Taste- if rhubarb is too tart add a little extra sugar and stir mixture until dissolved.

4. Remove from heat and allow to cool.

 

Variations:

Add a piece of finely chopped stem ginger to the mixture when cooking.
Replace water with orange juice
Add a few chopped strawberries to the mix when cooking.

Original Source: 

Recipe by Regina of Kitchen Table Baking https://kitchentablebaking.wordpress.com/ Instagram @Kitchentablebaking