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The story behind this recipe
I am one of the lucky ones who discovered rhubarb as children. Rhubarb was just one of the many fruits and vegetables that my grandparents used to grow in their yard. At first, I was just drawn to the extra-large leaves (which are NOT edible, by the way!) under which I could hide during our games of hide and seek. That was until I tried my grandma’s homemade apple rhubarb preserve on my morning toast… After that, I was hooked!
So, if you haven’t tried it yet, here is your chance!
My Rhubarb compote is delicious by itself but can be spread on toast, added to oatmeal, or even to your morning smoothie!
The health benefits of this recipe
Not only is rhubarb delicious and can bring that sweet and sour complement to your dishes, but it also provides your body with good amounts of antioxidants, fibers, calcium, as well as vitamins K and C? And it is low in calories!!
A few tips for this recipe
If you are not used to buying rhubarb, it can be a bit awkward at the beginning.
First thing first, you will find it with the greens, between the kale, the celery, and the fresh spinach. And it makes perfect sense as, although it is often classified as a fruit, rhubarb is actually a VEGETABLE! In fact, even its consistency is similar to celery.
Now don’t worry, I only found out very recently myself and thought all these years that I was eating a fruit…
Second, it is a seasonal vegetable, which means that you won’t find it all year long at your supermarket. It will usually be available from April through June, even July. The good news is, if you end up liking it as much as I do, you can always buy a large amount at the store and freeze some in order to enjoy it all year long.
Finally, its color ranges from red to pink to pale green, so you might hesitate a little bit at first, not knowing which stalks to buy. Some people think the color has to do with whether the rhubarb is ripe or not and therefore sweet or not. As it turns out, most of the time, we are just getting different varieties of rhubarb. So in the end, I just tend to pick a mixture of green and red stalks to make it more colorful in case I decide not to cook everything and to keep some to make a salad as well.
- 6 stalks rhubarb
- 2 tbsp agave syrup Up to 2.5 tbsp
- 2 oranges
- Wash the rhubarb stalks, cut them into slices, and place them into a medium pot.
- Squeeze the oranges and pour the juice onto the rhubarb.
- Add the agave syrup to the pot and mix well.
- Cover and cook on low heat for 10 minutes, stirring from time to time to prevent your compote from sticking to the bottom of the pot.
- The slices of rhubarb should dissolve into a fibrous sauce.
- If the compote is too sour for you, add another 1/2 tbsp of agave syrup and blend it in well.
- Pour your compote into a bowl or container and let it cool down before serving.
Bon appétit !