After Rhubarb Cookie Cake I now have a new appreciation for rhubarb, so much so that i wanted to use the remaining 2 cups i have in the freezer ASAP=;).
I got the inspiration from Kevin of Closet Cooking. This compote can be paired with fresh fruits, yogurt, ice cream, cakes and many more.
Ingredients:
2 C rhubarb, trimmed and chopped
1 cup boiling water
1/2 teaspoon ginger powder (start w/ a pinch then add if you like more ginger taste)
Zest of an orange, to taste
1/2 cup sugar (add more if needed)
Add all the ingredients and bring to a boil until rhubarb is cooked and soft.
Served warm or chilled.
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