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.
- 2 cups fresh organic Ontario-grown strawberries, rinsed, hulled, and chopped
- 1/4 cup, and a second 1/3 cup raw honey
- 1 tbsp fresh lemon juice
- 3 cups fresh Ontario-grown rhubarb, rinsed and chopped
- 2 tbsp water
- Stir strawberries, 1/4 cup honey and lemon juice in a small pan.
- Bring to a simmer over medium heat, cook, stirring often, until softened (about 3 minutes).
- Remove strawberries from liquid; place in a bowl and let cool.
- Set aside pan with strawberry liquid.
- As strawberries cool, in a small pan, combine rhubarb,1/3 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 pan. Raise heat to medium and simmer until thickened and reduced to 1/2 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
Posted: 2014 July 9