Rhubarb compote is easy to make and can be used in cakes such as Rhubarb raw cacao spice cake, smoothies and desserts. This simple recipe includes cinnamon and vanilla both of which bring out the natural sweetness of the rhubarb along with raw organic honey.
Rhubarb compote
Print RecipeIngredients
- 1 bunch rhubarb washed, and leaves removed
- 1 500ml jar
- Seeds scraped from 1 vanilla pod and the pod itself
- 1 teaspoon ground cinnamon
- 1 teaspoon raw organic honey
Instructions
1
Finely chop the washed rhubarb
2
Place in a small saucepan along with the vanilla seeds and pod, honey and cinnamon
3
Depending on how juicy the rhubarb is you may need to add a teaspoon or two of water until the compote starts to cook so that it does not stick
4
Heat on high heat until simmering with the lid on, then reduce heat to low and cook until softened
5
Store in a clean glass jar in the fridge until needed
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