Rhubarb Compote with Hibiscus tea, naturally colouring green rhubarb pink and infusing a delicious rose and cranberry-like flavour to it. So healthy, compote only uses a quarter of sugar, so far healthier than jam. Can keep in the fridge up to a week and freezes very well.
Wash and cut the rhubarb at both ends and discard the inedible leaves (these are toxic). Weigh your rhubarb in order to calculate how much sugar to use: the ratio is a quarter of sugar to fruit (unlike jam, compote is so much healthier!)
Cut into chunks about 3cm and place in a bowl with the sugar. Leave to stand for 2-3 hours (or overnight).
Sieve off the rhubarb juices into a saucepan. Add the tea and bring to the boil. Reduce the liquid slightly for about 10 minutes, remove the tea then add the rhubarb.
Bring to the boil, then simmer over a gentle heat for about 15 minutes until the fruit is soft and collapses into a purée. Remove from the heat and leave to cool. Refrigerate until needed.
Delicious served on top of homemade breakfast granola for a healthy vegan breakfast or spooned over vanilla ice cream for dessert.
This recipe is also perfect made with soft summer berries. Again, the ratio is a quarter of sugar to fruit. For a complete demonstration of the recipe and variations, see my VIDEO HERE.
Refrigerate and keep in the fridge in sealed jam jars for up to a week. This compote also freezes so well - perfect for a dose of rhubarb in the winter months.
Don't want the tea? Add candied ginger to this compote - the combination is fabulous!