Happy Friday, friends!
I have another yummy compote recipe for you guys (see my previous here for a different flavour option).
Rhubarb + Orange together is just bliss! Rhubarb is actually a vegetable – nutritionally, it has a similar profile to dark leafy greens; high in vitamin K and fibre with a great dose of calcium and magnesium. It is typically fairly sharp in taste, so the orange helps to balance the flavours, giving it a little more sweetness.
1 pack of rhubarb (3/4 stalks)
1 tsp vanilla extract
1 tsp stevia/coconut sugar
1 tsp coconut oil
- Prepare the rhubarb by washing it thoroughly then chop into small cubes – this helps it 1. Fit in the saucepan! 2. Cook through quicker
- Add the coconut oil to the pan and tip the rhubarb in, gently warming through on a low heat for a couple of minutes.
- Squeeze in the juice of 1 whole orange, 1 tsp stevia/coconut sugar and 1 tsp vanilla extract then stir together. Pop the lid on your pan and let the mixture bubble gently and thicken. About 10 mins.
- Depending on how juicy your orange is, you may need to add a little water to help the rhubarb soften in the liquid further.
- Lastly, grate in the zest of half the orange. The consistency of your compote should be thick, soft and have fine little strings visible (the fibre!) I do still like the taste of mine fairly sharp, I enjoy adding some to my creamy morning porridge with seeds – the flavours and textures all come together nicely. If the sharpness is a bit much for your tastebuds, add a little more sweeter if you need and taste again.
- Keep in a glass tight-lidded jar and store in the fridge for 5-7 days.