rhubarb, apple & ginger breakfast
I want to call this a good friend in the kitchen, a real multi-tasker to make ahead. Rhubarb and ginger are amazing together. This is such an easy simple dish to make in winter, especially with the ginger coming through. It stores really well in a mason jar in the fridge. Everyone loves it in my house. It’s delicious with a warm porridge, perfect with greek yoghurt and nuts and makes the ideal base for a crumble. A keeper for sure.
8 fresh rhubarb stalks (around 500g), chopped
3 seasonal apples, skin on, chopped
fresh ginger, grated
2 vanilla pods (scraped) or 1 teaspoon extract
Knob of butter
A drizzle of honey
prep time: 5mins
cook time: 30mins
Preheat oven at 160°C.
Once washed trim both ends of the rhubarb stalks.
Chop in 2cm long chunks.
Add 1/3 rhubarb chunks to a baking tray, sprinkle with a little water and a drizzle of honey.
Cook in the oven for 15 minutes until rhubarb has softened.
Keep an eye and maybe add a little extra water if needed.
Remove from the oven and set aside.
In a saucepan, add a knob of butter and melt gently.
Add the rest of the raw rhubarb chunks, apples, vanilla and grated ginger, stir and simmer gently for 15 to 20 minutes until it turns into a chunky compote.
To finish, add the oven grilled rhubarb and stir gently. These will remain pink and give this delicious mix its pretty appearance!
the health boost tip
Rhubarb is actually a vegetable! Yes!
Forced rhubarb (grown in the dark) appears in our shop in the UK in January. The real field-grown variety will come in season around April and run through the summer, but best until June.
The health benefits of rhubarb include good dietary fibre, vitamin C, vitamin K, B vitamins, calcium, potassium, manganese and magnesium.