ROCKING Rhubarb and Strawberry Compote

Tags

AIP, Autoimmune Protocol, Breakfast, dessert, Healthy Dessert, Paleo, Rhubarb, Rhubarb and Strawberry, Stewed Rhubarb, Summer Dessert

(Image by TSL)

Well, Art is Art, isn’t it? Still, on the other hand, water is water. And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now you tell me what you know. (Groucho Marx)

LM loves rhubarb. And, I mean really loves it. 

Rhubarb is fairly ubiquitous at our farmers market on Saturday mornings. But, for some reason, it has been a while since I bought some. Not sure why – it is so easy to cook.

…I guess the big thing about rhubarb is that it usually requires quite a bit of sugar to make it really sing. And, it is fair to say that this recipe is no exception. Just because I have used coconut syrup and strawberries doesn’t mean it isn’t still a pretty sugar-heavy choice. But, as with most things in life, it’s all relative!

We are pretty careful about our sugar intake here at Casa TSL.

Having said that, LM still has a seriously sweet tooth (I may have mentioned that once or twice before!) and I guess there are far worse options in the sugar stakes than my take on rhubarb and strawberry compote.

Take a few strawb’s…

Add some chopped rhubarb…

And together you have a magical combination!
(Images by TSL)

Compote is really just a fancy way of saying ‘stewed fruit’. And, when I say stewed fruit, I always think of custard (another of LM’s favourites!). Guess I better hurry up and reintroduce eggs – successfully! – so that I can whip up a dairy-free custard to go with LM’s rhubarb and strawberries…

As with almost all of my recipes, this one is a doddle to make, but big on flavour. We’re heading into summer down here, but I bet it would taste fabulous in the winter-time made with frozen strawberries and served over a grain free porridge option for breakfast…

• Servings: 6-ish
• Time: 30 minutes tops
• Difficulty: could not be more simple
• Print

Ingredients:

1 x bunch organic rhubarb (approx. 450g when washed, trimmed and chopped)
1 x pun net organic strawberries (approx. 250g when washed, topped and chopped)
2 – 3 x Tablespoons coconut syrup (or maple syrup or honey)*
1/2 x teaspoon ground cinnamon
3 x Tablespoons filtered water
Fresh mint for garnish (optional)

Method

1. Wash your rhubarb and then trim and chop into 3cm pieces. Wash your strawberries, and then top and quarter them. Throw into a sized medium pot. Add water, coconut syrup and cinnamon.

2. Bring to a simmer, stir, and then cook until the rhubarb softens (between 5 and 10 minutes).

3. That’s it! All done.

4. Serve your compote either warm or cold as a breakfast accompaniment to nutola and coconut yoghurt, or for dessert over vanilla ice cream (dairy free, of course!)

*I used 2 Tablespoons but you may prefer your compote sweeter

E N J O Y !

In Which TSL Makes Her Own Soda Syrup…

Tags

Groucho Marx, Homemade Soda, Natural Soda, New South Wales, Rhubarb, Six Barrel Soda Co., Soda Syrup, Strawberry, Summer Drink, Sydney, Syrup, Syrup Receipe

Rhubarb, Strawberry & Blood Orange Syrup TSL – Style
(Image by TSL)

Remember the Six Barrel Soda Co. post from a couple of days ago? The good people of Six Barrel Soda Co. actually touched based to let me know that it is possible to sample their wares in Sydney. Apparently, Nan’s Place is the trailblazer. So, if you’re after a tipple of Six Barrel Soda, get thee to Zetland! I may even see you there…

It did occur to me, after last week’s post on the subject, that I could actually make my own syrup for soda. I mean, how hard could it be? I did a bit of googling and discovered more than one actual recipe for celery soda.

Who would’ve thunk it?

But then, after reviewing all the feedback I received on just the idea of celery soda, I determined it was possibly a better idea to start my flavoured syrup journey with a slightly less ambitious flavour. Celery just doesn’t seem to hold universal appeal!

Well, Art is Art, isn’t it? Still, on the other hand, water is water. And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now you tell me what you know.(Groucho Marx)

As it happens, rhubarb is in season for us at the moment here in the southern hemisphere. And, I am in the habit of stewing a batch of it every week – often with some strawberries – for LM to have on his granola (rather, Nutola) in the morning.

Logical then, that I use this as the base for my inaugural syrup.

And, whadda’ you know? Not only did it work, LM reckons it tastes just fab’! And, he still has the left over stewed fruit for his breakfast. Sometimes, I surprise even myself…

So, today I bring you TSL’s Rhubarb, Strawberry & Blood Orange Syrup…

Rhubarb, Strawberry & Blood Orange Syrup TSL – Style
(Image by TSL)

It’s easy-peasy. Here’s what I did. You’ll need…

1 x bunch of rhubarb
1 x punnet of strawberries
1 x blood orange
1 x cup sugar (I used coconut sugar)
1 cup filtered water

1. Prepare the rhubarb by washing thoroughly. Top and tail each stalk. Chop into pieces (roughly 3cm) and throw into a medium pot.

2. Prepare strawberries by washing thoroughly. Remove hulls and chop each strawberry in half. Add these to the pot.

3. Juice the blood orange and add the juice to your pot. Add sugar and water as well.

4. Bring the covered pot to a boil. Lower temperature and gently simmer for 15 minutes.

5. Turn off the heat and allow the stewed fruit to come to room temperature. Then place a clean cheesecloth over a sieve and strain. Pour the syrup into a bottle and refrigerate until needed.

6. The leftover fruit compote can be kept for eating over cereal, ice-cream or whatever you fancy!

Who knew it would be that easy?

Rhubarb, Strawberry & Blood Orange Syrup TSL – Style
(Image by TSL)

Oh – and, if you make my wee rhubarb, strawberry & blood orange syrup concoction, please let me know how it turns out?