This compote has a real zing to it. The spicy flavours of cinnamon and orange give it a warming edge while the sweetness of the fig fruit spread tempers it.
I love making it during the rhubarb season (I just wish my own rhubarb plants would hurry up so that I could start harvesting them). It’s great for breakfast with some thick Greek yogurt. You can also turn it into a pudding by serving it with some custard.
300 g rhubarb
1 large orange, zest and juice
200 g St. Dalfour Fig Royale no-added-sugar fruit spread
½ tsp ground cinnamon
1. Cut the rhubarb into small pieces and put into a saucepan.
2. Grate the orange zest and squeeze its juice and add to the saucepan.
3. Also add the fig fruit spread and cinnamon.
4. Bring to the boil on a gentle heat under a lid. Once the mixture starts boiling, simmer for five minutes with the lid on, then take it off and simmer gently for another 20 minutes or until the compote has thickened.
5. Take off the heat and let it cool to room temperature. This will make the compote thicken more. Put into a jar and refrigerate.
Copyright © Tarja Moles 2012. Photograph © Tarja Moles 2012.
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Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit http://www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.