Rhubarb & Ginger Compote
So, I'm bored. Plain greek yogurt with fresh fruit or granola is just not doing it for me lately and I needed a change.
I decided to make my own compote for yogurt. Store bought flavoured yogurts, which often pack 16-20 grams of sugar each (that's upwards of 4 teaspoons). As for the flavour, in Ireland, they had so many different yogurt flavours and my all-time favourite was the rhubarb and ginger, so I thought why not try and make it myself? In doing so, I discovered that making homemade compote is surprisingly simple and had less than 1/2 the amount of sugar per serving. So be warned, there are more compote recipes to come in all flavours and, since I'm really enthused by this idea, if you would like to see any specific flavours, just let me know.
Prep Time: 15 minutes
Total Time: 30 minutes
Difficulty: Easy
Serves 20
Ingredients
1.5 lbs rhubarb
3/4 cup granulated sugar
1 tbsp grated ginger
Method
Cut ends of rhubarb and chop the stems into small pieces and place in pot.
Add sugar and grated ginger to pot and let sit for 10 minutes prior to turning on stove, allowing some natural juices to be pulled from the rhubarb.
Turn stove on medium heat and allow mixture to come to a boil. Once boiling, reduce to a simmer and allow to cook for 20-30 minutes, until rhubarb is cooked and easily pulled apart with fork.
Separate rhubarb pieces with fork (or mash with spoon) to break up clumps and allow for a more consistent texture.
Refrigerate and enjoy with yogurt!
nutritional info (per serving)
calories 31 kcal - fat 0g - saturated fat 0g - protein 0g - carbohydrates 8g - dietary fibre 0g - sugars 8g - sodium 1mg