Simply Stewed Rhubarb Compote by TheDevineKitchen
Simply Stewed Rhubarb Compote
Yield: 2½ cups
Rhubarb is the fruit of the season (technically a vegetable)! Although too tart for most to be eaten raw, it’s wonderful stewed. A small amount of sweetness complements its distinct tartness perfectly. Enjoy it for breakfast over plain yogurt, granola or in a parfait, or with oatmeal or crepes. It’s wonderful as a dessert sauce over ice cream, over cheesecake, with pound cake and more. It’s perfect with tapioca or chia seed pudding. Layer it in a custard or in a trifle. It also makes for delicious chutney with the addition of acid and savory spices.
Ingredients:
4 cups chopped fresh rhubarb stalks
1/3-1/2 cup maple syrup (depending on your preferred degree of sweetness)
Pinch of sea salt
Method:
In a medium saucepan, bring rhubarb, maple syrup and a pinch of salt to a boil.
Immediately reduce to a simmer and cook until the rhubarb has broken down, stirring every couple of minutes. This should take no longer than 6-8 minutes.
Allow to cool and keep refrigerated. That’s it!
Variations:
If you love cardamom add ½ teaspoon.
If you like the idea of adding orange flavor add 1-teaspoon orange zest.
You can’t go wrong with a teaspoon of vanilla extract.
Add 1 teaspoon freshly grated ginger for a warmer-sweeter flavor.
