I absolutely love a nutritious bowl of porridge before work each morning but the same old toppings can become a serious bore. When Grandad began to offer me bundles after bundles of rhubarb from his overgrown rhubarb patch I really had to be a little creative, I mean there's only so much rhubarb crumble you can eat ! So, I decided to veer from the usual summer berry and lime compote and try a new alternative; rhubarb, apple and ginger.
The compote is made purely from natural ingredients with no added sugar. For one very large jar, you simply put...
2 Apples (peeled, cored and roughly chopped)
5 sticks of Rhubarb (topped, tailed, peeled and roughly chopped)
1 thumb sized piece of Ginger (peeled and chopped finely)
1 Cup of Fresh Apple Juice
3 tbsp Date Syrup
1 tsp Ground Cinnamon
2 Apples (peeled, cored and roughly chopped)
5 sticks of Rhubarb (topped, tailed, peeled and roughly chopped)
1 thumb sized piece of Ginger (peeled and chopped finely)
1 Cup of Fresh Apple Juice
3 tbsp Date Syrup
1 tsp Ground Cinnamon
...into a large pot and allow to come to the boil. Once boiling, turn down the heat and allow the mix to simmer for 5-8 minutes in order to stew the fruit slightly. Allow the compote to cool fully before refrigerating. But... if you're feeling really bold, enjoy a little bit first with some home-made vanilla custard and shortbread biscuits - yummmmyy !!!
The compote lasts for up to one week in an airtight container in the fridge.
