Sunday, June 6, 2010

Rhubarb & Blueberry Compote

Rhubarb is in season. On my weekly visit to the Farmers Market this Saturday I came across an enormous pile of freshly harvested organic rhubarb that was brought by one of the farmers this sunny day of June. Rhubarb is originally a vegetable but its use in cooking has put it right in the fruit category. The rhubarbs deep red and freshly green color is vastly inspiring for any type of cooking and its slightly odd funny long thin look with split ends, once the grand leaf has been cut off, puts a smile on any face. Well, mine at least...I had a punnet of blueberries in my fridge that I had sadly ignored for a certain amount of time. It was time to do it justice and eat it. Along with the freshly bought rhubarb a fruit compote came to mind. I have never done a compote before, I have been thinking about making it for a long time and I really needed a new topping on my morning porridge. It was about time I did something about it.

Rhubarb & Blueberry Compote
4dl/230g rhubarb
2dl/150g blueberry
1.5dl/150ml filtered water
1tsp vanilla bean extract
1tsp quinoa flour
1tsp active 10+ manuka honey 


Wash the fruit and cut the rhubarb in 0.5cm/5mm pieces. Place the fruit, water and vanilla extract in a small 2liter pan. Gently bring to the boil. Lower the heat and simmer for 5minutes. Take the pan off the heat and gently stir in the flour. The easiest way to add flour is to shake it through a sieve to avoid any lumps.  Finally add the manuka honey. Leave the compote in the pan to set and cool down. Makes 3dl/300ml

The compote is not sweet. By that I mean that it is not sweeter than the natural sweetness from the fruit itself. Since flavours enhance by time and we want to keep a low sugar intake I would suggest that you leave the compote as is and add more honey, maple syrup, agave syrup or what ever might be your preferable sweetener until you know what you will use the compote for.


You can use any honey you want but the active 10+ honey has an antifunghal property that any other honey does not have. Manuka honey has been proven to have very powerful antifungal properties, making it an ideal substance to treat fungal infections. Manuka honey is also effective in treating eczema and it works great to use topically as a facial to bring back the glow of your skin. 

Follow this link to read an interesting article about the health benefits of rhubarb and why you should never eat the leafs: http://healthmad.com/conditions-and-diseases/the-amazing-health-benefits-of-rhubarb/  

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