(Naturally Sweetened) Rhubarb Compote
Prep time: 
Cook time: 
Total time: 
Serves: 3 c
  • 4-5 Rhubarb ribs (about 700g/1.5lbs), cut into 2 inch pieces
  • 10 Medjool Dates, pitted
  • 4 inch Cinnamon Stick (or 1 tsp ground cinnamon) (or 1 Tbsp fresh ginger or ½ a split vanilla bean or nothing)
  • 3 Cloves (or a pinch of ground cloves) (see above)
  • 4 c Water
  1. In a wide-bottomed pot (or frying pan), tear up the pitted dates in half and throw them in with the spices and water.
  2. Bring to a boil and lower to a simmer.
  3. Let simmer until about an inch of water remains.
  4. With a wooden spoon, squish the softened dates up a bit more to release more of their sweetness.
  5. Add the rhubarb pieces to the pot and put a lid on (or baking sheet, it just needs to be covered) so that the rhubarb can steam (about 5-7 minutes)
  6. Turn off the heat and stir it up. Add water if it's too thick or let it simmer down a bit more if it's too watery.
  7. Serve on coconut yoghurt or chia pudding with a sprinkle of muesli, on top of your oatmeal or with a scoop of whipped coconut cream.
  8. Keeps for 5-6 days in the fridge. Freezes well!
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/sauce/naturally-sweetened-rhubarb-compote/