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.
Rhubarb, strawberry and ginger compote
- 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