Spicy rhubarb and fig compote
This compote has a real zing to it. The spicy flavours of cinnamon and orange give it a warming edge while the sweetness of the fig fruit spread tempers it.
I love making it during the rhubarb season (I just wish my own rhubarb plants would hurry up so that I could start harvesting them). It’s great for breakfast with some thick Greek yogurt. You can also turn it into a pudding by serving it with some custard. 300 g (3 cups) rhubarb, chopped to small pieces 1 large orange, zest and juice 200 g St. Dalfour Fig Royale no-added-sugar fruit spread (⅔ cup sugar-free fig jam) ½ tsp ground cinnamon 1. Cut the rhubarb into small pieces and put into a saucepan. 2. Grate the orange zest and squeeze its juice and add to the saucepan. 3. Also add the fig fruit spread and cinnamon. 4. Bring to the boil on a gentle heat under a lid. Once the mixture starts boiling, simmer for five minutes with the lid on, then take it off and simmer gently for another 20 minutes or until the compote has thickened. 5. Take off the heat and let it cool to room temperature. This will make the compote thicken more. Put into a jar and refrigerate. Serving ideas Serve with natural yogurt, custard or vanilla cream. Copyright © Tarja Moles. Photograph © Tarja Moles. All rights reserved. If you'd like to use this recipe in your ezine or on your website, you’re welcome to do so as long as you use the complete recipe, including the copyright line, and include the following paragraph in its entirety: Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions. Back to Recipes |
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