Courtney’s Rhubarb Compote

Summer is here which means that field grown rhubarb is ready to grace our tables. If you love rhubarb then you will love having this easy sauce on hand. Add this compote to ice cream, pancakes, toast, scones or whatever takes your fancy. I made some oat bars with this compote (photo featured below) and they were delicious. Other fun meal breakfast or dessert options include chia seed pudding with rhubarb compote and Greek yoghurt bowls layered with yoghurt, compote and nuts and seeds. Growing up in England, I remember eating rhubarb and berry crumbles every summer. I wasn’t very fond of sour tasting rhubarb and I remember picking out the rhubarb chunks and only eating the berries!

Rhubarb is a good source of vitamin K1. A 3.5 ounce (100g) of cooked rhubarb provides about 25% of your daily recommended vitamin of K1. Vitamin K1 is essential for activation of several proteins that are involved in making a blood clot. The same serving size also also provides you with 15% of your daily recommended calcium intake and 6% of your daily recommend vitamin C for the day. Rhubarb is also a good source of antioxidants and fiber.

This recipe makes a fair amount of sauce so halve it if you want less. You can also make a strawberry rhubarb sauce by using 1 lb. of strawberries and 1 lb. of rhubarb. The natural sweetness of the strawberries helps balance out the sour taste of the rhubarb and reduces the amount of honey or sugar you will need.

Ingredients

2 lbs rhubarb stalks

1 cup sugar or honey

1/4 cup lemon juice

Creating the Magic!
Finely dice rhubarb stalks; in a saucepan over medium-high heat, combine rhubarb and sugar/honey. Cook until the sugar dissolves, stirring constantly so the mixture does not burn (about 3 minutes). Reduce heat to medium and simmer until the mixture thickens to the consistency of jam, stirring occasionally, about 10-15 minutes. Remove from heat and stir in the lemon juice. Sweeten to taste. Transfer sauce to a mason jar and let cool to room temperature. Will keep in fridge for up to 2 weeks.

Thanks Courtney from The Home Ranch for this recipe! Happy summer…..

Oat bars made with rhubarb compote - yum! I used a vegan oat bar recipe from Oh She Glows and replaced the strawberry jam with rhubarb compote.