Whenever we find rhubarb at the market, we snatch up as much as we can get and make a compote to keep in the fridge. We love putting rhubarb compote on our porridge. It’s also great on yoghurt, ice cream, granola, pancakes, waffles, etc. If we have strawberries we add them to the compote, however you can make the compote with just rhubarb and it’s still delicious. It’s easy, takes just 15 minutes, and it keeps in a jar in your fridge for a week or so. (You can also put it in your freezer to have on hand.)
Rhubarb Compote Recipe:
- One bunch of rhubarb, chopped
- One large handful of strawberries, chopped
- ¼ cup of raw sugar
- 1 heaping teaspoon of vanilla paste with seeds (or you can use the seeds from a vanilla pod, if you have one)
Add all the ingredients to a large sauce pan. Add ¼ cup of water (more if your rhubarb is really dry) and cook on low for about 10-15 minutes until the fruit is soft and you have a jam-like consistency. Add to a jar, keep in the fridge, and enjoy!