It is Rhubarb season! I absolutely love it. Not only because it is pink but also really versatile. The following compote can be enjoyed just as the compote itself or as a topping to joghurt, granola or muesli.
- 500g rhubarb
- 50-70g sugar (depending how sweet you want it but it’s better to use less)
- 350 ml water
- A bit of fresh lemon juice
- 1 cinnamon stick
- 2-3 cloves
Peel the rhubarb and cut it in 1-2 cm thick pieces. Boil the water with the lemon juice, sugar, cinnamon and cloves for a couple of minutes and cook until the liquid reduces a bit. Add the rhubarb to it and cook until not too soft. Remove the cloves and the cinnamon and let the compote cool down.
Stay tuned for my rhubarb porridge recipe next week!