Today, I made this lovely & very yummy spiced rhubarb compote. I had a lot of fresh rhubarb stalks from my parents’ garden & had to use it up! So, I made this tasty spiced rhubarb compote & used home-made vanilla extract, fresh orange juice, some coconut sugar to sweeten & speculaas spices for an added kick!
Yum yum yumm,…
Recipe 1: For a whole lot of spiced rhubarb compote!
920 gr fresh rhubarb stalks, cleaned & cut into 1 to 2 cm pieces
2 tablespoons Gf vanilla extract/ I used home-made
3 to 5 tablespoons powdered coconut sugar
juice of 2 oranges
1 +1/2 teaspoon speculaas spices/ Here is how to make them yourself:
4 tablespoons of ground cinnamon
1 tablespoon of ground cloves
1 tablespoon of ground ginger
1 tablespoon of ground nutmeg
1 tablespoon of ground green cardamom
Mix all spices together in a fitting bowl. Whisk everything well together & use 1 + 1/2 teaspoon in this rhubarb compote. Store the rest in a jam pot with fitting lid & label it. Store in a dry cupboard. Use the rest in Speculaas cookies, in pancake batter, in cookies, in waffles, on top of your muesli, on granola, etc!
1. Take a large cook pot & put all the rhubarb pieces in it. Ad vanilla, juice of 2 oranges, 3 tablespoons of coconut sugar to begin with & your speculaas spices. Mix everything well with a large spoon & bring to the boil. When boiling, let it simmer for about 8 to 10 minutes until the rhubarb has been reduced, cooked through & you will end up with a compote. Reduce it more if you want to. Take off the heat & taste. If it is still to sour, add some more coconut sugar. I added 4 tablespoons in total! So, your compote is ready, let it cool down or use instantly.
* How to use?
It is great on its own, still warm, eaten like that with a big spoon! 😉
It is great warmly served: on top of home-made waffles, on top of pancakes, with yoghurt & muesli for a great breakfast
Use it for making desserts, like in crisps, crumbles or cobblers,…
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