Tropical Stewed Rhubarb Recipe
This tropical stewed rhubarb recipe will delight you on a bright, sunny spring day and lift 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 (or your sweetener of choice)
- Zest and fruit of one orange
- 1 scant teaspoon cinnamon
Topping
- 1 banana
- Handful of chopped almonds
- 1 teaspoon coconut blossom sugar (or your sweetener of choice)
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 with the pineapple juice, 3 teaspoons of coconut blossom sugar, orange zest, and cinnamon until smooth.
- In a pot, bring the liquid to a boil, then lower the heat. Add the rhubarb pieces and cook on very low heat for about 10 minutes, stirring frequently to prevent boiling over.
- Peel the orange and cut it into pieces (remove any seeds). Add the orange pieces to the pot for the last 2–3 minutes of cooking (they shouldn’t turn mushy).
- Let the stewed rhubarb cool, then spoon it into cups. Top with banana slices, chopped almonds, and a sprinkle of coconut blossom sugar.
Notes
*You can substitute pineapple juice with orange juice.