Rhubarb is an incredibly versatile vegetable, lending itself to many desserts, toppings and jams with its slightly sweet / sour flavouring.
It is rich in Vitamin K, which is used in the body for bone strength and absorption of Calcium. Just 2 cups of rhubarb equates to 100% of the RDI for Vitamin K.
This compote can be used as delicious topping on porridge or muesli, layered in a chia pudding, or as a spread on toast!
1 bunch rhubarb, chopped into 2cm pieces
1 green apple, peeled & cubed
5 dates, chopped
½ tsp vanilla paste or extract
2 cups water
2 tbsp sweetener (we used maple syrup)
½ tsp ground cinnamon
1 tbsp chia seeds
Place all ingredients except sweetener in a pot and cover with 2 cups water
Bring to the boil over a medium heat, reduce heat once boiling and simmer for 10min until the mixture has thickened and reduced.
Allow to cool completely before storing in an airtight container in the fridge.
Store portions in the freezer and use at a later date