Rhubarb… I can’t believe I used to dislike you as a child! What a delicious fruit you are. Maybe the tartness an acquired taste or maybe it was the texture that is so different from other fruits, but now I simply love it. Rhubarb compote is one of my favourite things to have in the fridge. It is so quick and easy to make and so useful to have as it can create so many desserts, breakfasts and snacks. You can see my serving ideas for all the marvelous uses of my Rhubarb Compote.
Rhubarb is also a wonderfully healthy fruit, especially if you are following an alkaline diet, as rhubarb is very alkaline. It is a good source of magnesium, vitamin C and K, calcium, potassium and manganese.
- 5 cups of rhubarb 2-3 cm pieces (from 6 large rhubarb stems)
- 5 tbs coconut sugar
- 5 tsp water
- * I use a dry cup measurer for all my measuring (liquid and dry)
- So you can make more or less: The rule of thumb for this recipe is per cup of rhubarb you need 1 tbs of coconut sugar and 1 tsp water.
- Cut the rhubarb into 2−3 cm pieces and put them in a pot with the water and sugar. Simmer on low to medium for 10 minutes with the lid on, and then 5 minutes with the lid off, until all the rhubarb is soft. You will need to stir it for the first 2−4 minutes to stop it burning, but once the rhubarb softens it can be left unattended.
- Take off the heat after 15 minutes and leave to cool in the pot for 30 minutes.
- Sterilise two cup-sized jars and then pour a cup of compote into each jar.
- Keep in the fridge.
* On bread, you can try my Chia Seed Bread without the herbs added.
* With scones.
* On coconut yoghurt.
* A layer in a layered breakie pot or chia seed pot.
* On any breakfast bowl − Porridge Muesli, Granola etc.
* Use to make Rhubarb Strawberry Crumble.
* To sandwich between macaroons.
* On pancakes.
* With ice cream, it makes a delicious ice cream Sunday.
* As a filling for a sponge.
* Add a 4−6 tbs to a sponge mixture before baking, create a marble effect.
* With meringues or pavlovas.