Rhubarb Compote

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.

Ingredients

6 cups fresh chopped rhubarb

½ cup freshly squeezed orange juice

½ -3/4 cup coconut sugar

Method

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

katemcmurraynutrition.com