
Honey and Orange Rhubarb Compote
Luckily, I learned to appreciate the short rhubarb season and tried to think up fun and exciting ways to make it delicious (I wouldn’t recommend eating it raw). But sometimes it’s the classic recipes that are the most wonderful. And this recipe, a rhubarb compote with honey and orange zest, is just wonderful. I recommend eating it on oatmeal, ice cream, yogurt, or even on toasted baguette with salted butter. I’ve pictured it here in my morning oatmeal with walnuts, because that’s my favourite way to eat it.
What is lovely about this recipe is that it’s just sweet enough to balance out the tartness of the rhubarb. But if you like it more on the tart side, try reducing the amount of honey to one tablespoon.
Honey and Orange Rhubarb Compote
Ingredients:
– 350g rhubarb stocks, chopped in 1-inch size pieces
– 2 heaping tbsp honey
– 2 tsp orange zest
– 2 tbsp fresh orange juice
Directions:
1. Heat all ingredients in a saucepan over medium heat. Bring to a gentle simmer, reduce heat to low, and allow it to cook slowly until the rhubarb softens (about 5-7 minutes).
2. Remove the lid and take the compote away from the heat. While it cools it will thicken slightly. Best served warm or cold.