Make this pear, rhubarb and ginger compote recipe to serve with yoghurt and granola or oats, or to pour over your porridge at breakfast. It’s also delicious with vanilla ice cream, if you’re feeling decadent. Adjust the syrup to taste, depending on the sweetness of your rhubarb. Store in the fridge (for a week), or freeze for a later date.
Ingredients
Makes 400g
200g rhubarb (about 5 sticks) chopped in 2.5cm (1in) pieces
½ can tinned pears (in juice), chopped into quarters
½tsp ground ginger
1-2tbsp maple syrup
Method
Place the rhubarb, pears and ginger in a medium sized pan. Reserve and add roughly 1 tablespoon of the fruit juice from the pears and 2 tablespoons of water to the fruit mix. Bring to the boil slowly (the heat will release the juices from the fruit), then simmer for approximately 30 minutes.
