Rhubarb Compote
TPP Recipes
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38s
This is one of the simplest recipes you will ever make, but also one of the most rewarding. Making a batch of rhubarb compote will keep in the fridge in a sealed jar for up to 10 days and can really elevate so many meals. We love it on porridge, with a bowl or simply just heated up and topped with some yogurt.
Rhubarb is in season now. It's widely available locally, cheap and may we say, a very much underrated vegetable (yes, it's a vegetable and not a fruit).
Ingredients:
Large Bunch Rhubarb
4 Tbsp Maple Syrup
100ml Water
Optional add in's:
Fresh ginger, fresh orange juice or strawberries.
Method:
1) Chop your rhubarb.
2) Add maple syrup and water.
3) Cook on a very low heat for 30-minutes until the rhubarb is soft.
4) Once cooled, add to a jar and store in the fridge.
So simple. Enjoy.
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