Rhubarb Compote

Rhubarb compote in a jar

I only discovered rhubarb mid end of 2014!

This discovery has resulted in quite a few yummy breakfast creations, that I hope to share with you in future posts.

I spend a lot of my little free time hanging out at my neighbors kitchen (Baking & I), where over time we’ve become each others taste testing lab rats. 😀

On one particular hang out session, she was preparing to make rhubarb and strawberry tarts. It was here that she introduced this foreign plant, rhubarb.

Rhubarb diced

In its raw form rhubarb is extremely tart and unappetizing, but with some love and care… The rhubarb compote created is tart, tangy and sweet all at the same time ^^.

It is good with natural yogurt or on oats for breakfast. This encouraged me to go home and try my own version.

PLEASE!! Throw away the leafy part of the rhubarb and give the stalks a good wash and peel, because the leafy parts cause extreme nausea! ><

Rhubarb Compote
adapted from cloestbaking.com

Ingredients
~7-8 stalks Rhubarb stalks (wash, peel, dice into 2cm pieces)
1/2 Medium orange
50g Sugar, more if needed at the end

Method
Combine rhubarb, sugar and orange juice into a saucepan

Rhubarb orange juice saucepan

On medium low heat, simmer and stir frequently until rhubarb is soft or to desired consistency (I like mine puree form, you can stop cooking once the rhubarb is tender)

Taste test, if it is not sweet enough add teaspoon at a time, stirring until sugar dissolves in between until desired level reached

Can be served straight away and consumed warm over yogurt, oats or ice cream

Or it can be stored in a jar/airtight container for about 2 weeks in the fridge

breakfast chobani yogurt rhubarb compote

Happy cooking! 😀

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