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Rhubarb Compote

Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Dessert
Cuisine: French
Servings: 1 Pint Jar

Ingredients

  • 550 g Chopped raw Rhubarb
  • 250 g Honey
  • 1 tsp Ground Ginger
  • Pinch of Salt

Instructions

  • Place raw chopped rhubarb in a large Pan, pour the honey on top and sprinkle with the ginger
  • **Begin Sterilising Your Jars (See post above for 'how to')
  • Set the pan over a medium-high heat. Stir regularly until the mixture simmers, reduce the heat to low and cook for 10-15 minutes until the Rhubarb has broken down and resembles an Applesauce texture
  • While still Hot Spoon the Rhubarb Compote into Sterile Jars and screw tight.
  • Allow to cool before placing in the fridge for up to 2 weeks