The cooler months are très boring when it comes to fruit.
All of our favourite stone fruits are out (I’m still mourning), and mangos just vanish (like I often do at a party when the clock strikes 10pm) off supermarket shelves.
But there is a positive side to cooler weather trips to the farmers markets…
Rhubarb is back! Woo hoo!
It’s officially rhubarb season, and yes I know it’s not a fruit, it’s a vegetable, but let’s be honest nobody is adding it to their curries (although….) it’s all about the stewed, gooey compote goodness of this rose-hued veg that tastes beyond delish on winter porridges, chia puddings and creamy yoghurt. Yum!
But here’s the thing… Rhubarb is quite bitter so when you’re enjoying it at your local cafe you can bet that they’ve added a good cup of sugar to it to give it that sweet, caramelised flavour. Soz!
My recipe uses strawberries to sweeten it and a little honey. I’ve also amped up the flavour with vanilla and ginger.
Rhubarb and Strawberry Compote
- 2 teaspoon coconut oil
- 1 bunch of rhubarb, leaves removed, chopped into 4cm lengths
- 1 punnet strawberries, hulled and halved
- 1 teaspoon orange zest
- juice of 1/2 an orange
- 1 teaspoon finely grated ginger
- 1 tablespoon honey
- 1 vanilla bean, seeds scraped
- Melt coconut oil in a medium saucepan. Add remaining ingredients. Simmer gently covered, stirring occasionally, for 5-6 minutes or until rhubarb is tender.
- Remove vanilla pod and serve with porridge, bircher, yoghurt or chia pudding.