Tropical Rhubarb Compote with Oranges, Bananas, Cinnamon and Pineapple Juice
This tropical rhubarb compote will delight you on a bright, sunny spring day, and it will lift up your spirits when it’s grey and gloomy outside.
Servings: 4
Ingredients
Compote
- 300 g rhubarb
- 400 ml pineapple juice
- 2 very ripe spotty bananas
- 3 teaspoons coconut blossom sugar
- 1 orange zest and fruit
- 1 scant teaspoon cinnamon
Topping
- 1 banana
- Handful of chopped almonds
- 1 teaspoon coconut blossom sugar
Instructions
- Wash the rhubarb, cut off the ends, and peel the stalks. Cut the stalks into pieces.
- Peel the two ripe bananas, and blend them together with the pineapple juice, 3 teaspoons of coconut blossom sugar, orange zest and 1 teaspoon of cinnamon.
- In a pot, bring the liquid to a boil and lower the heat. Add the rhubarb pieces and cook on very low heat for about 10 minutes until the rhubarb starts getting soft. Stir frequently, as the liquid has a tendency to boil over.
- Peel the orange and cut it into pieces (remove any seeds). Add the orange pieces to the compote for the last 2-3 minutes of cooking (they shouldn’t turn mushy).
- Leave to cool and fill in cups.
- Decorate with banana pieces, chopped almonds, and coconut blossom sugar.
Notes
You can substitute pineapple juice for orange juice.
You can add pineapple pieces to the compote, they go well.
You can add pineapple pieces to the compote, they go well.