Did you know rhubarb is a source of vitamin C, fiber and antioxidants? Because it is naturally quite sour, most rhubarb recipes include a load of refined white sugar. This compote uses less processed sugars that offer additional vitamins and minerals. Try this compote on your breakfast porridge, over a scoop of ice cream or with barbequed pork or chicken.
6 cups fresh chopped rhubarb
½ cup freshly squeezed orange juice
½ -3/4 cup coconut sugar
In a saucepan bring rhubarb, orange juice and sugar to a boil.
Turn down heat and simmer until rhubarb is soft. Allow compote to cool and thicken.
For added flavour add bit of cinnamon or freshly grated ginger.
To give the compote a nicer colour add a few slices of beet while cooking and then remove.
Kate McMurray Holistic Nutritionist