Vanilla rhubarb compote
Spring means rhubarb. When cooked down, these long blush stalks turn into a delicious sweet and sour compote. Make a batch and have this on hand to dollop onto porridge, yoghurt or vanilla ice cream. It also makes for a seasonal alternative in trifle-style desserts.
Ingredients
- 500g rhubarb, cut into 1-inch pieces
- 100g golden caster sugar
- 50ml water
- 1 teaspoon high-quality vanilla paste
Directions
- Step 1 Place the rhubarb, sugar and water into a saucepan over low-medium heat and cover with a lid.
- Step 2 Cook for 30 minutes, or until the rhubarb has completely broken down. Keep an eye on it and stir occasionally. Set aside to cool and store in the fridge.
Variations:
- For a quick vegan galette, preheat the oven to 220 degrees (fan force) and line a baking tray with baking paper. Layout one sheet of Jus-Rol puff pastry (suitable for vegans) and lightly score a 2cm border from the edge. Evenly spread the rhubarb compote inside the perimeter and bake for 20 minutes (or until the pastry rises and becomes crisp and golden).
“The magic in new beginnings is truly the most powerful of them all.” Josiyah Martin
Spring is the real start of the new year, as the vernal equinox marks the time for renewal. Harness the power of new beginnings and use Spring as a time to plan and prepare. Let go of that which no longer serves you, physically and spiritually, with a Spring clean. Use this time to detox with nature’s spring greens – asparagus, spinach, sprouting broccoli, nettle, wild garlic, pea shoots and watercress, just to name a few.
