Rhubarb Compote with Hibiscus Tea

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Description

Rhubarb Compote made pink by infusing a hibiscus teabag 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.

Ingredients

• 400 g (14oz) Rhubarb about 4 medium sticks
• 100 g (3.5oz) Sugar (sugar ratio is 1/4 to rhubarb weight)
• 1 tbsp dried hibiscus flowers (Carcardet) or 2 hibiscus teabags
• strawberries (optional)

Instructions

• 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.
• 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 hibiscus/red fruit tea and bring to the boil. Reduce the liquid slightly for no more than 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.

Notes

How to Keep: Refrigerate and keep in the fridge in sealed jam jars for up to 10 days.  Compote also freezes so well - perfect for a dose of summer fruit in the winter months.

How to Use: Delicious served on top of homemade breakfast granola for a healthy vegan breakfast or spooned over vanilla ice cream for dessert.  

Berry Compote: This recipe is also perfect made with soft summer berries. Again, the ratio is a quarter of sugar to fruit.

Spicy Compote: Don't want the hibiscus/red fruit tea? Add candied ginger to make a slightly spicy compote - the combination is fabulous.