Recipe by Nutritiously Naughty
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Spring is the best time for rhubarb so after spotting it in the supermarket I knew I had to create a quick breakfast recipe. This compote works well in a breakfast layer pot as well as in a smoothie or served over pancakes.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 400g rhubarb
- Zest of 1 lime
- 1/4 tsp ground ginger
- 2 tbsp maple syrup
- 60ml water
Optional
- Coconut yoghurt
- Granola
Utensils
-
Step 1
Roughly chop the rhubarb and place it in your smallest zero stick pan along with the lime, ginger and maple syrup
-
Step 2
Cover with the lid and cook over a medium heat for 15 minutes, stirring every few minutes
-
Step 3
Allow the compote to cool completely before storing in the fridge
-
Step 4
Optional: layer the compote in glasses with coconut yoghurt and homemade granola
