Rhubarb, strawberry and ginger compote

When my lovely next door neighbour gave me a bunch of rhubarb from her garden I wasn’t sure what to do with it as I have never cooked rhubarb before but remember it well as a child as my nan used to grow it in our garden.  A few days later I finally got round to taking Charlie strawberry picking as I used to go as a child and have such fond memories of strawberry picking and eating!

So when I found my fridge full of these gorgeous fruits which both connected me to my childhood and had been lovingly harvested it seemed obvious to combine to create a delicious recipe.

Naomi's Recipe

Rhubarb, strawberry and ginger compote


Ingredients

  • 4 sticks (350g) of rhubarb - chopped into inch long chunks
  • 300g of strawberries - stalks removed
  • 150g coconut sugar
  • 1 tsp vanilla powder
  • 1 inch fresh ginger root - peeled
  • Zest of 1 orange
  • Juice of 1 orange
  • pinch of Himalayan salt
  • 4 tbs water

Method

Put all the ingredients into a large saucepan and stir well Bring to the boil then reduce heat to simmer for 10-12 minutes or until rhubarb has completely softened Leave to cool Use a hand blender to blitz to a puree texture Pop into jars and store in the fridge (should last for up to 3 months in the fridge) Enjoy on crunchy toasted sourdough or dolloped on Greek Yoghurt with homemade granola 

Naomi's TIP

Add some chia seeds to make a chia jam for a nutrient boost I would recommend about 1/2 cup but note that you may need to double water as chia seeds expand.  If your mixture is too thick add water until desired consistency is reached

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  Comments: 1

  1. Jeanette says:

    Looking great! Added some Chia seed to it.

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