RHUBARB COMPOTE >> a nutritious toppingJul 26, 2020
If you have an abundance of rhubarb, I highly suggest you prepare this subtly sweet and oh-so-tangy compote.
I recently learned that rhubarb is actually a vegetable and requires cold winters to grow. With no shortage of cold winters, I guess that's why rhubarb is so abundant in Saskatchewan!
I harvest the little rhubarb plant in my back yard to prepare this tangy batch of rhubarb compote. I've been joking that I need to be "resilient like rhubarb". I found my little rhubarb plant peaking through the gravel driveway leading to my garage early this Spring. It survived a construction zone and persevered through sub-par growing conditions! Needless to say, rhubarb is resilient AF.
- 1 cup (100g) rhubarb
- 2 tablespoons (30mL) water
- 1 tablespoon (20g) honey*
- pinch of salt
*any sweetener will work including maple syrup or granulated sugar.
- Place all of the ingredients into a saucepan on medium heat.
- Simmer until the rhubarb is soft, about 5-10 minutes.
- Use a fork or spoon to mash the rhubarb into your desired consistency.
- Let cool and store in the fridge.
This makes one small 1/2 cup serving. I suggest quadrupling the recipe if you'd like leftovers for the week! You can add more or less sweetener based on your preferences.
- Pair rhubarb compote with Greek or Skyr yogurt and granola for a filling breakfast or snack
- Dollop it on top of vanilla ice cream for a sweet and sour dessert
- Stir it into cottage cheese for a protein-rich snack that satisfies your sweet tooth
- Spread it onto muffins, toast, waffles, or pancakes.
I WANNA KNOW!
Did you try this recipe? Comment below! Snap a photo and tag me on Instagram so I can see your creation!
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