Rhubarb Compote - The Happy Pear

Cut the leaves off the rhubarb as they are poisonous and chop the dirty ends off.

Chop the rhubarb into smaller pieces for quicker cooking.

Put a pan on heat and add a small nub of ginger.

Add the chopped rhubarb to the pan with the ginger.

Add 2 tablespoons of liquid sweetener to the rhubarb and ginger in the pan.

Pour approximately 100 ml of water into the pan.

Cover the pan with a lid to maintain moisture while cooking.

Stir the porridge and add a little moisture if it looks dry, ensuring it doesn't swim in water.

Serve the porridge in a bowl and top with the rhubarb compote.

For a meal on the go, spoon the compote into a jar, add coconut yogurt and granola.

Equipment Needed

Spice Level:

Dietary