Mint Rhubarb Compote

    3 hours 20 minutes

    A fresh healthy dessert this winter.


    Auckland, New Zealand
    2 people made this

    Serves: 4 

    • 250g diced fresh rhubarb
    • 15g of honey
    • 5 leaves of chopped mint
    • 50ml cold water

    Preparation:5min  ›  Cook:15min  ›  Extra time:3hours chilling  ›  Ready in:3hours20min 

    1. Pour the diced rhubarb into a saucepan and add 50ml of cold water.
    2. Bring to boil and reduce heat.
    3. Add the honey. Stir well and simmer for 3 minutes.
    4. Remove the saucepan from the hotplate. Leave cool down for 10 minutes.
    5. Add the chopped mint leaves.
    6. Stir well and pour the compote into glass.
    7. Leave 3 hours in the fridge before eating (or eat at room temperature). Both temperatures give a nice taste.

    See it on my blog

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