Rhubarb, Strawberry and Orange Compote

17/12/2017

Rhubarb recipes generally involve loads of sugar to offset the tartness of this stem vegetable, but date paste makes a healthy sugar substitute.

Ingredients:

3/4 cup chopped pitted dates
1 1/4 cups boiling water
1 bunch rhubarb, trimmed and cut into 3 cm pieces
Juice and pared rind of 2 oranges
1 cup water, additional
1 tsp ground cardamom
250 g strawberries, hulled and sliced
Plant milk yoghurt, to serve (I make my own, using Bonsoy and non-dairy yoghurt culture)

Method:

Soak dates in boiling water until soft, then purée in a food processor or high powered blender.

Preheat oven to 180°C. Place rhubarb in a baking dish, toss with 1/2 cup of the date paste and the juice of 1 orange. Bake, covered, for 15 minutes, then uncovered for 5 minutes until tender.

Meanwhile, slice orange rind into thin strips. Place in a saucepan with 1/2 cup date paste, 1 cup water and cardamom, bring to the boil, then reduce heat to medium-low and simmer for 20 minutes or until softened. Cool.

Gently mix rhubarb, orange peel, remaining date paste and strawberries with juice of the second orange.

Serve drizzled with plant milk yoghurt.

Written by:

Robyn Chuter

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