This is two jars from one cook… Perfect. Firstly I make a rhubarb and ginger compote which can be stored in an airtight container for upto 12 months. I also make it with extra liquid so the juice can be strained off. This can then be kept and added to Prosecco or spring water for a great tasting drink.
The compote is great with icecream, or on top of meringues with cream.
700g chopped rhubarb 150g sugar 170g honey 2tbsp chopped crystallized ginger 450ml water
Now are you ready!!!!!…
Put all the ingredients into a heavy bottom pan and bring to the boil, then simmer
for 5-7 minutes
Then drain off the juice and place this into a jar or bottle.
The rhubarb compote can go into a jar. Seal both to make them airtight. Once opened keep in the fridge.
I used honey and brown sugar, which makes the liquid darker than using white sugar, but I am more concerned about taste….
The taste is really clean and healthy, even with Prosecco I feel very healthy, having at least 1 of my five a day!