This is a fancy twist on a simple rhubarb compote. By simply stirring in coconut cream at the end, it elevates the compote into a luxurious creamy treat. Try it on your granola for breakfast, use as a layer cake filler or just dollop on biscuits for a sweet snack.
500g rhubarb
100g sugar
4 cardamom pods
1 x 400ml can organic coconut milk
Chop the rhubarb into 2cm chunks. Crush the cardamom pods to release the seeds and roughly grind in a mortar and pestle or the back of a spoon into slightly smaller pieces – doesn’t need to be very finely ground.
Place a saucepan over a medium heat and add the rhubarb, cardamom and sugar. Stir until coated and leave to cook gently, stirring occasionally for about 10 mins until the rhubarb has completely broken down.
Open your can of coconut milk and scoop out the thick creamy top of the coconut milk*. You want to leave the watery part of the milk otherwise the compote will be too thin. Save the watery part in a jar in the fridge for another dish or smoothie.
Take the rhubarb off the heat. Stir in the coconut cream and serve warm or cold with muesli, granola, served with cake or ice cream, or dolloped on top of a ginger biscuit!
*It’s important to use organic coconut milk (aside from the environmental benefits) as the non-organic versions use emulsifiers to stop the milk from separating. So not only do you get a slight hint of a chemical taste with non-organic milk but you can’t scoop the cream off the top.
