It’s rhubarb season, and if you’re lucky enough to grow a patch (or have a wonderful patient who brings you an armful), you might be looking for a good recipe.
My favourite is a super-simple and tasty Strawberry Rhubarb Compote. You only need 5 ingredients and around 15 minutes of time to make it.
- Fresh organic Ontario-grown strawberries, rinsed, hulled, and chopped – 2 cups
- Raw honey – one ¼ cup, and a second ⅓ cup
- Fresh lemon juice – 1 tbsp
- Fresh Ontario-grown rhubarb, rinsed and chopped – 3 cups
- Water – 2 tbsp
- Add strawberries, ¼ cup honey and lemon juice in a small pan and stir.
- Bring to a simmer over medium heat, stirring often, until softened (about 3 minutes).
- Remove strawberries from liquid; place in a separate bowl and let cool.
- Set aside pan with strawberry liquid.
- In a different small pan, combine rhubarb, ⅓ cup honey and water.
- Simmer gently over low heat, stirring often, until rhubarb is almost tender (about 6 minutes).
- Using a slotted spoon, transfer rhubarb to the bowl with strawberries.
- Add strawberry liquid to rhubarb liquid pan. Raise heat to medium and simmer until thickened and reduced to ½ cup (about 10 minutes).
- Let cool and stir into strawberry-rhubarb mixture.
Enjoy with organic yogurt, hemp hearts and chia seeds for a healthy and delicious breakfast or snack.
Not only does rhubarb have a lovely tart and tangy flavour, it also has many health benefits:
- Rhubarb contains antioxidants, like lycopene and anthocyanin.
- It can also help lower cholesterol, supporting heart health.
- Rhubarb stalks are a good source of fiber, benefiting your digestive health.
- Rhubarb contains vitamin K, an essential vitamin that helps with blood clotting, protecting the bones and preventing liver and prostate cancer.
- Rhubarb is also a good source of vitamin C, which is great for a healthy immune system.
– Du La, ND, Acupuncturist
Posted: 2014 July 9