A quick Rhubarb-Orange-Compote

Egg freeGluten freeYeast freeCowLow CarbNut freeWithout histamineWithout industrial sugarSoy freeVeganVegetarianEgg freeGluten freeYeast freeCowLow CarbNut freeWithout histamineWithout industrial sugarSoy freeVeganVegetarian

The thing with rhubarb is… Some people can’t stand it and others simply can’t wait for rhubarb season to begin in April. I personally belong to the “Yay it’s rhubarb season” group;-) And that’s for sure!

I guess you can imagine how happy I was last Saturday when I saw the first rhubarb at the weekly market. ♥ Yesssss, I had to buy one. And on the next day I already served my fresh rhubarb-orange compote along with my super fluffy, gluten free pancakesDivine! Gosh, if you love rhubarb and you haven’t seen it for a year you realize how much you missed it!

 

Ingredients:

500g rhubarb

1 orange

1/2 of a small lemon 

1 star anise

1 cinnamon stick

3 tablespoons of rice syrup *Optional: Coconut blossom sugar, coconut blossom syrup, apple, or pear syrup* 

1/2 teaspoon of carob flour *Optional: Guar gum flour*

Preparation:

  1. Peel the rhubarb and cut it into 2 cm long pieces.
  2. Halve and squeeze the orange. Squeeze the lemon and keep the juice.
  3. Give the star anise and the cinnamon stick into the pot and slightly roast it until you can smell the lovely scent.
  4. Deglaze with the orange juice and add the rhubarb. Now add the syrup, stir, add some lemon juice and let the compote simmer for 5 minutes on medium heat. Add the carob flour *IMPORTANT* it should not clump* Afterwards, turn off the heat.
  5. Fill the still hot compote into a sterile glas, seal it and store it within the fridge. 

Have lots of fun with the preparation. 

And if would like to try my fluffy pancakes, here’s the recipe;-)

Take care;-)

Micha

 

 

Did you like this recipe or do you have any further questions? If so, please leave a comment.

Did you like this article or do you have any further questions? If so, please leave a comment.

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