Do you like rhubarb? Well if you do, you have to try this simple and tasty, beautiful rhubarb compote with a hint of orange. This fruity treat is great for summer time. It can be served in many different ways but it’s great on its own as well. Technically rhubarb is a vegetable but it’s normally consumed as a fruit so let’s call it fruity!
Here are a some ideas about how to serve this delicious orange rhubarb compote:
– with ice cream or yogurt
– with pancakes or waffles (juice drained)
– on top of a cake
Or simply in a bowl with grated orange zest on top!
Like any other vegetable, rhubarb has its own health benefits. It is very high in Vitamin K and also a great source of Vitamins A and C. It contains some healthy minerals like Calcium, Magnesium and Potassium but to be fair it is not the most nutritious vegetable you can find with only 21 calories per 100 g. Nevertheless it is great, especially when cooked this way.
In this recipe you will find a bit of coconut sugar, very rarely I add sugar in recipes but this compote definitely calls for some sugar. I don’t recommend you use any type of refined white or brown sugar. There are better options like honey or raw organic coconut sugar which I use in this case. A lot of people argue that there is no such thing as healthy sugar and this is true but it does make a difference to use unrefined, clean products.
- 420 g rhubarb
- freshly squeezed juice from 2 oranges
- 3 tbsp of coconut sugar
- grated zest from 1 orange
- Preheat oven to 175 °C (350 °F).
- Cut the rhubarb into small pieces and spread in a baking dish.
- Add the orange juice, zest and sugar and stir.
- Bake for 20 - 25 minutes.