Rhubarb, Blueberry and Ginger Compote

This is a slight twist on a classic family recipe. The blueberries and ginger add subtle hints of extra flavour and colour, while baking this in the oven retains all the flavour on offer. Pair this with muesli and yoghurt for a delicious breakfast meal. 

Serves: Makes about 2 cups
Cooking Time: Preparation 5 minutes, cook 30-45 minutes


Ingredients

+ 1 bunch of rhubarb
+ 1 cup frozen blueberries
+ 1 knob of grated ginger
+ 1 tablespoon of brown sugar


Method

Preheat oven to 150°C.

Roughly chop the rhubarb into 4 centimetre segments. Place in a baking tray, along with all other ingredients. Place in the oven to bake for 30-45 minutes, or until the rhubarb has gone soft.

Allow to cool and before storing in the fridge in sterilised jars. Will keep for up to a month.

Original recipe sourced from the  Family Archives.

Any thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s