to make - rhubarb compote

Rose Rhubarb Compote
recipe rom: Rita Serano
recipe type: to breakfast, to spread
cuisine: glutenfree, vegan, lactosefree


what you need:
6 cups of fresh cleaned and chopped rhubarb
1/2 cup of apple juice or fresh orange juice
1/4 cup of liquid sweetener of choice (maple syrup/ brown rice syrup etc.)
elderflower blossom -  I used rose water, as I don't have access to eldelflower, just as delicious!!
you could use star-anise or vanilla
some beet juice for colour (but this is optional)

what to do:
Prepare by cutting away the tougher bottom of the rhubarb stems and peel away any though skin if necessary.
Cut in bite sized pieces.
Combine all ingredients in a pot and gently poach for 8-10 minutes>
You could roast in the oven for 15-20 minutes in a pre-heated oven on 180 C or 350 F.  Drizzle that syrup on top.
When cooled it will thicken a bit.
Mash everything up with a fork. 
Store in a airtight jar. Refrigerate and it will last 4-5 days.

This compote is delicious with plantbased yoghurt (like coconut), on pancakes, on top of waffles, on top of a chia pudding,in your overnight oats, use some whipped coconut cream and create a  plantbased ice cream.