This ridiculously fruity, zesty & refreshing compote is super handy to make in a matter of minutes before storing away for the week. It’s packed full of essential vitamins and minerals while being easy to digest thanks to the dietary fibre content in the raspberries and the soothing properties of the mint leaves.
If you’re gonna give this a go, do-fucking-not skimp on the mint & basil – they absolutely ramp up the intensity of flavour, so do as you’re told. Rhubarb is ridiculously good for you but has such a tart taste by itself, so I sweetened the deal with the addition of the raspberries, warranting less added sweeteners & calories overall.
I used a cheapo squirty Lidl honey for this, so the quantities may differ with proper raw honey, which I shall try first hand & update the recipe once I do.
PS – did I mention how cheap this was to make? It’s made with frozen rhubarb & raspberries, so you can really make it in abundance without breaking the bank.
PPS – Raspberries & fresh basil leaves are a match made in heaven. Have some with greek yogurt & thank me later (in almond butter).
It also makes a super topping for banana pancakes, photo evidence below.
Enjoy the recipe and gizza shout if you try it!
- 250g frozen rhubarb pieces
- 170g frozen raspberries
- 1½ tsp cinnamon
- 30g honey
- Fresh mint leaves – quantity to taste
- Fresh basil leaves – quantity to taste
**This is one of those recipes that you gotta taste as you go and adjust accordingly to suit your tastebuds, so allow my recipe to guide you while trusting your own instincts**
- Add rhubarb to a pot on medium heat with half a glass of water.
- Bring to boil and allow to simmer.
- When the rhubarb has softened but is still holding it’s shape, add the raspberries.
- Stir together and remain on a simmer. Add more water if too thick.
- Add the cinnamon and gradually begin adding the honey, to taste.
- Add the fresh basil & mint leaves. (The sooner you add them, the longer time the flavour has to incorporate – so add them later for less of a kick)
- When happy with the flavour, leave the pot on simmer as the mixture reduces for 15-30 minutes, depending on how thick you want your mixture.
- Turn off the heat and transfer into an air-tight container, storing in the fridge.
- Try not to eat it all in one go!
*per 50g serving – warrants 6 servings from 300g
- Calories 39
- Carbs 8.2g
- Protein 0.6g
- Fat 0.2g