Rhubarb is such an autumnal fruit (or is it a vegetable)? It reminds me of roast dinners followed by mum’s homemade rhubarb crumble and custard. The rhubarb was always picked from the garden and tasted incredible. That combination of sour tartness and the sweet crispy crunchy crumble just reminds me of Sunday lunches followed by an autumnal walk in the forest. This Rhubarb Orange Compote has all the same flavours in a slightly less decadent, desserty way so you can even have it for breakfast!
It’s so easy to make and can even be made in advance and kept in the fridge for up to 5 days. Perfect for those mornings when you just don’t have time to cook yourself something before rushing out of the house!
So to start, you chop the stems of rhubarb into chunks, about 1cm long each. Add these chunks of rhubarb to a saucepan with the water and honey. Boil the ingredients on a high heat until the rhubarb starts to disintegrated. This should take about 5 mins.
Turn the heat down and continue cooking until most of the liquid has evaporated and the compote has thickened. It needs to not be a pourable liquid but more of the consistency you can dollop on top of something.
Juice and zest the orange and add this to compote and stir through.
Allow the Rhubarb Orange Compote to cool slightly before serving. I like to serve it on top of yoghurt with some toasted almond slices and a bit of extra orange zest as a delicious breakfast, but you could even use it as a topping for ice cream!
P.S. I just googled it and apparently rhubarb is a vegetable – who knew?
Allergy & Dietary Information for Rhubarb Orange Compote
This recipe for Rhubarb Orange Compote is Grain-Free, Gluten-Free, Dairy-Free & Refined Sugar-Free. It’s also suitable for Paleo, SCD (Specific Carbohydrate Diet), Low Carb & Vegetarian diets.
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