So it’s the first day of spring, and the gardens are starting to come to life. I confess this year will be rewarding after I went all good life last year. So my rhubarb is ready to pick so I’ve been playing around with recipes to see what I can come up with.
This compote is first. It’s great with yoghurt and granola for a breakfast, as a base for a fruit fool or a crumble. I love ginger and it works so well with rhubarb so this compote is delicately spiced as well. Even better it’s gluten free, nut free, suitable for those following a Paleo diet as well as vegetarians to.
- 750g rhubarb chopped into thumb sized pieces
- 1 cinnamon stick
- Zest and juice of 1 orange
- Fresh or crystallised ginger chopped up ( thumb sized piece)
- 1 -2 tbs agave nectar ( you can use 100g caster or 75g coconut sugar)
- Put the rhubarb and ginger into a pan along with the Orange zest and juice.
- I also put a couple of table spoons of water in as well.
- Add the cinnamon stick and your sugar
- Bring to the boil then turn the heat down to a gentle simmer.
- After about 5 minutes the rhubarb will be cooked (stewed). It will break down, but I prefer it when it still holds its shape a little.
- Serve however you prefer. I’ve teamed it with soya yogurt and my homemade granola.