Rhubarb compote

Morning granola -breakfasts are so much nicer if you have some tasty toppings to combine it with. This extreme easy rhubarb compote is one way to finish this meal! Or simply as a snack added to your favourite yoghurt.

This recipe just calls for rhubarb, but you can add some strawberries to make it more sweet.

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Ingredients (for 1 jar +/- 800 g) :

·       800 g rhubarb

·       150 g sugar*

·       1 stick of vanilla** (seeds scraped out)

·       juice of half a lemon

·       1 tablespoon of lavender

·       3 tablespoons of rosewater

*I like my compote quite sour. If you like it more sweet, just add more sugar to taste.

**You could also use vanilla bean paste or vanilla extract (1 teaspoon).

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Directions:

1.     Cut the rhubarb in cubes and add to large sauce pot.

2.     Add all the rest of the ingredients except for the lemon juice and rosewater.

3.     Heat to medium-high and stir occasionally until rhubarb begins to break down completely.

4.     Once your rhubarb has become saucy, remove from heat. Stir in the lemon juice and rosewater.

5.    Allow to cool to room temperature. Store in a jar in the fridge.