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Rhubarb Compote & Parfaits

It’s fresh, seasonal, and the perfect addition to anything from your oatmeal and yoghurt bowls to your pancakes and cakes.

Ingredients

Scale

Rhubarb compote

  • 400g / 14 oz of rhubarb
  • 5 tbsp granulated sweetener of choice (I used coconut sugar)
  • 1 tbsp water
  • 1/2 tsp vanilla powder
  • Optionally a dash of cinnamon
  • A pinch of salt

For parfaits

  • Yoghurt of choice
  • Granola or müsli of choice, I recommend checking out my granola category

Instructions

  1. Clean the rhubarb and cut into thumb nail thick pieces.
  2. Put all the ingredients starting with 3 tbsp of sweetener in a medium to large pot and cook over medium heat with the lid on for about 15-18 minutes.
  3. Taste test and adjust the sweetness if needed. Cook for another 10 minutes or to desired consistency.
  4. Transfer to a disinfected jar and store in the fridge. It should stay good for at least a week if stored correctly.
  5. To make the parfaits, divide the rhubarb compote between four to six glasses or such and layer with yoghurt of choice and granola or müsli of choice.

Keywords: Rhubarb, compote


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