As a follow-up to Monday’s post I’ve been cooking with Rhubarb this week.

This recipe for rhubarb compote that I came up with is incredibly easy to make recipe to make and so good. This compote is super versatile. It goes great as an accompaniment to so many things: over oatmeal, with yogurt you can use it to make a parfait, or even on top of pancakes or French toast.

In this recipe, I love the interplay of sweet and sour on the taste buds and the hint of spice gives just a little extra something that makes the flavour pop.

You can look back at Monday’s post to see all the good things about rhubarb. Honey is an all natural sweetener which has been used for thousands of years. It was very highly prized in Ancient Rome. In addition to being a natural sweetener it may provide some antioxidants and antibacterial activity.  You might think it interesting that ginger is included in this recipe. Ginger is often featured with rhubarb, and as you’ll see they make a great pairing. I put cinnamon with everything I can because it’s a great spice, I love it’s flavour, and it has great antioxidant properties as well as effects on controlling blood sugar.

There are suggestions for two different amounts of honey. Personally, I like things less sweet and thought ½ cup was too much but others told me that they preferred the recipe with this amount over the other. You’ll just have to give it a try and decide for yourself!