Strawberry gum is an Australian native spice with an ambrosial flavour – it reminds me of rose water and strawberries. There is a beautiful palette cleansing freshness to it that combines well with ginger and rhubarb. Strawberry gum has antioxidant, antifungal and antibiotic properties and assists with gut health.
Rhubarb compote with strawberry gum & ginger
Print RecipeIngredients
- 1 bunch rhubarb, washed and finely chopped (discard the stems they are poisonous to people, give them to your worms or your compost)
- 1 teaspoon strawberry gum
- 1 teaspoon cinnamon
- 1 teaspoon honey
- 1 vanilla pod and the seeds scraped out
- 1 small knob of unpeeled ginger washed and finely chopped
Instructions
1
Combine all ingredients in a small saucepan and bring to the boil depending how wet your rhubarb is from washing you may need to add a small amount of water, reduce the heat and simmer until softened
2
Delicious on sourdough toast with butter and a sprinkling of raw cacao nibs and raw cacao and a Cinnamon hot chocolate
Notes
I sourced my The Australian Superfood Co Strawberry gum from Essential Ingredient Rozelle.
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