My 15 Minute Rhubarb Compote
I visit my local farmers' market most weeks and I love wandering between the tables of fresh produce. I buy staples like leafy greens, tomatoes and apples and then choose a few seasonal items to inspire my meals for the week. It might be a bunch of beetroot for salads or Tuscan cabbage to put in a stew. I can fill a box for around AU$20 and love the sense of community on a Saturday morning.
A few weeks ago the rhubarb at looked irresistible but it's hardly a fruit you bring to the office. Instead, I created this basic compote to add to breakfasts or sprinkle with granola for an instant rhubarb crumble. It was such a hit with my boyfriend, he asked me to make it again the following week.
I like the simplicity of this recipe which can be easily prepared while cooking something else. Rather than refined sugar, this compote uses cinnamon and vanilla to mimic sweetness. It's a great, low-calorie treat that's good enough to enjoy anytime of the day! It's also gluten-free and vegan.
600g rhubarb, chopped into 1.5cm (half-inch) pieces
½ cup water
1.5 tbsp pure maple syrup
1 tsp vanilla extract
½ tsp cinnamon
1 tbsp sultanas
1. Put all ingredients except sultanas in a medium sized pot.
2. Bring to a boil (about 5 minutes), then turn heat to medium-low.
3. Add the sultanas.
4. Cook for a further 10 minutes or until rhubarb is soft, stirring occasionally.
5. Serve immediately or let cool and refrigerate.
This keeps in the fridge for at least a few (3-4) days. Add an extra tablespoon of maple syrup if needed, for sweetness. Serve compote warm with oatmeal, homemade custard or on top of pancakes. Or enjoy it cold with yogurt, granola, or scones. I like to mix mine with vanilla protein powder for an instant smoothie bowl – then just sprinkle with nuts, seeds and fresh fruit. Delicious!
54 calories | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Sugar: 8g | Vitamin C: 13% | Calcium: 13%
QUESTION: Where's your favourite place to get fruit and vegetables?