RHUBARB, GINGER & ORANGE COMPOTE

PERFECT TO EXPERIMENT WITH

I love the colours in this recipe and it always reminds me of the start of summer. Rhubarb can be quite tart so feel free to add more maple/honey if you like your compotes quite sweet. This could be a great breakfast, dessert or snack addition and please do experiment with different flavours or toppings too!

INGREDIENTS: MAKES APPROXIMATELY 4-6 SERVINGS

5 rhubarb stalks, sliced into 2-3cm chunks with the heads removed

Zest of 1 orange

2 oranges, juiced

2cm chunk ginger, peeled and grated

2 tbsp maple syrup

Toppings: orange zest, toasted flaked almonds, fresh mint, granola etc.

Serve with:

Your choice of yoghurt (Greek/natural/coconut/soy etc) 

A sprinkling of toasted almonds

METHOD:

1. Preheat the oven to 170c.

2. Place the rhubarb, orange juice, ginger and maple syrup in a baking tray and mix well.

3. Cover with a sheet of tin foil and place in the oven to bake for approximately 25-30 minutes until the rhubarb is soft.

4. Serve hot or cold with your choice of yoghurt and preferred toppings.

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