Rhubarb Compote

by Andrea Parker
Rhubarb Compote

Ingredients

My favourite recipe for rhubarb is "compote" added to my homemade granola and a dollop of yoghurt or swirled through ice cream as a sweet treat.
🔸 250g rhubarb
🔸Half cup of water
🔸3/4 cup of sugar
🔸Peel of a lemon or orange
🔸1/2 teaspoon of vanilla bean paste (or 1/2 teaspoon of vanilla extract)
Directions
🔸Wash and then chop your rhubarb into chunks. Place all the ingredients except for the vanilla into a pan and heat on a medium heat.
🔸Stir occasionally until the rhubarb starts to break down.
🔸Remove from the heat and let the rhubarb cool.
🔸Place in the fridge ready to use whenever you fancy a treat.

Directions

1. Wash and then chop your rhubarb into chunks. 2. Place all the ingredients except for the vanilla into a pan and heat on a medium heat. 3. Stir occasionally until the rhubarb starts to break down. 4. Remove from the heat and let the rhubarb cool. 5. Place in the fridge ready to use whenever you fancy a treat.

Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)

— Anna

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