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Dairy-Free
Rhubarb, Lime & Ginger Compote
Spring is the best time for rhubarb so after spotting it in the supermarket I knew I had to create a quick breakfast recipe. This compote works well in a breakfast layer pot as well as in a smoothie or served over pancakes.
Ingredients
- 14oz rhubarb
- Zest of 1 lime
- 1/4 tsp ground ginger
- 2 tbsp maple syrup
- 2.1fl. oz water
Optional
- Coconut yoghurt
- Granola
Instructions
Step 1
Roughly chop the rhubarb and place it in your smallest zero stick pan along with the lime, ginger and maple syrup
Step 2
Cover with the lid and cook over a medium heat for 15 minutes, stirring every few minutes
Step 3
Allow the compote to cool completely before storing in the fridge
Step 4
Optional: layer the compote in glasses with coconut yoghurt and homemade granola