Healthy Rhubarb Compote

By Saturday, May 09, 2015

It's Rhubarb season and I couldn't be happier. We had a whole bunch of Rhubarb that needed using up, so I came up with this amazingly quick and healthy compote. It uses a tiny amount of maple syrup as the sweetener to balance the tartness of the rhubarb and acidity from the lemons, giving it a very clean and refreshing taste. It's so versatile, but personally I love to eat it with my morning porridge with a scattering of fresh Mint...yum! 

You will need:

400g Rhubarb, chopped into inch pieces
2 tbsp maple syrup
1 lemon, zested and juiced
1 tsp ground ginger

Add the Rhubarb, maple syrup, lemon zest and juice and ginger to a small saucepan. Pour in enough water to just make a layer on the bottom of the pan. Bring to the boil and leave to simmer with a lid on for 10 minutes until the rhubarb is just tender. It will keep well for a week or so. Serve and enjoy! 

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