Rhubarb Compote & Parfaits
It’s fresh, seasonal, and the perfect addition to anything from your oatmeal and yoghurt bowls to your pancakes and cakes.
- Yield: 4-6 servings, about 3,5 dl / 1,5 cups 1x
- Category: Compotes
Ingredients
Scale
Rhubarb compote
- 400g / 14 oz of rhubarb
- 5 tbsp granulated sweetener of choice (I used coconut sugar)
- 1 tbsp water
- 1/2 tsp vanilla powder
- Optionally a dash of cinnamon
- A pinch of salt
For parfaits
- Yoghurt of choice
- Granola or müsli of choice, I recommend checking out my granola category
Instructions
- Clean the rhubarb and cut into thumb nail thick pieces.
- Put all the ingredients starting with 3 tbsp of sweetener in a medium to large pot and cook over medium heat with the lid on for about 15-18 minutes.
- Taste test and adjust the sweetness if needed. Cook for another 10 minutes or to desired consistency.
- Transfer to a disinfected jar and store in the fridge. It should stay good for at least a week if stored correctly.
- To make the parfaits, divide the rhubarb compote between four to six glasses or such and layer with yoghurt of choice and granola or müsli of choice.
Keywords: Rhubarb, compote
Find it online: https://hannaekelund.com/rhubarb-compote-parfaits-2/