Rhubarb compote is my eldest son’s favourite food. He loves to eat it with yoghurt or by itself for a snack. I like this recipe because pairing the rhubarb with the sweetness of strawberries, vanilla, cinnamon and a little raw honey means you really taste the rhubarb’s own flavour.
Wash rhubarb and discard leaves, cut into small pieces Remove tops from strawberries and halve Add rhubarb and strawberries to a medium saucepan with honey, cinnamon and scraped vanilla pod and seeds Cook on medium heat until simmering then turn down to low and cover. Cook until softened. Place in a clean jar, allow to stand on counter until cooled and then refrigerate. Delicious on porridge or granola and with yoghurt. Can be made into a quick set jam by adding 2 tablespoons of chia seeds and blending. The jam is yummy on toast or can be used to make smoothies or milk shakes. Rhubarb & strawberry compote
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