Rhubarb, Strawberry and Ginger Compote

Ingredients

1 Bunch of rhubarb

3cm piece of fresh ginger chopped roughly.

2 strips of Lemon rind
Agave Nectar to taste
1 punnet of strawberries

Method

In a medium saucepan bring ½ cup of water to a boil. Add chopped rhubarb, ginger, lemon rind and agave nectar to taste. (I used about 3 tablespoons). Let mixture simmer for 10 minutes or until rhubarb is tender. Add strawberries and continue to cook for a further 2 minutes or until strawberries soften.
Remove lemon rind and allow to cool before storing.
NB: If there is too much water in the pan just drain it until desired consistency is reached.

I made a huge batch of this, kept a little bit for myself and divided the rest up to give to friends – If you’re one of the friends that didn’t get any well maybe you should question how good a friend you are ….. Joking, of course!

The next morning I got this picture text from a friend who let me know how much he enjoyed it for breaky on his muesli. Is there anything better?

Nope!

Other serving suggestions.

It would make a scrumptious dessert with sheep’s milk yoghurt, coconut flakes and chopped walnuts

OR

An indulgent Sunday breakfast with buckwheat pancakes, yoghurt and a sprinkling of chia seeds. 

OR

Plop some on top of your quinoa porridge.

Why is this good for me?


Both rhubarb and strawberries are packed full of vitamin C and potassium. Which means they protect our immune systems and keep our muscles functioning properly. Strawberries have the added benefits of antioxidants which make them anti inflammatory, anti-cancer and heart protecting power houses.Ginger is fanatastic for our digestive systems, improves circulation and much like strawberries is an
anti-inflammatory. AND most importantly this compote is delicious and delicious thing make us happy!

I don't know about you guys but I'm definitely noticing the drop in the temperature in the mornings.
This compote might just be the excuse you need to get out of bed and whip up some porridge.  

Tomorrow’s Market Recipe – Shiitake, Tofu and Green Veg Stir Fry