Hi everyone! You've met some of my friends before, but today is the first day one of them will be guest blogging for me. Her name is Rowanne and she's waaaay cooler than me. Anyway, I'll shut up and get out the way so Rowanne can do her thing.
Hi! I’m Rowanne and this is not my blog. It is, however, my
guest post. I’ll try to not let the power I’m wielding right now get to my
head. Food is a very important part of my life; I spend inordinate amounts of
time looking at websites like Monique’s, planning recipes, imagining my ideal
food-life. Sometimes it works out and I actually make something. Today is one
of those days.
This past summer I’ve been trying to transition to a vegan
lifestyle after being vegetarian for the better part of a year. As a new
wannabe-vegan, I find I prefer really simple recipes as I’m a student in New
York with a pretty limited budget and no access to fancy kitchenware (ahem,
Vitamix).
Keeping all of that in mind, this rhubarb compote is a
perfect little addition to my fridge. It’s really easy to make, it uses my
favorite vegetable of the season (hi, farmer’s market), and I can throw it onto
whatever I want. Usually I put it in my oatmeal for breakfast or onto a piece
of toast. It’d probably be great on pancakes or waffles too, but I’ve been too
lazy to give that a go yet.
I put some ginger in my compote this time, but you can make
it plain or add whatever you want! I’m sure it’d be great with some cardamom or
cinnamon, or fresh strawberries.
You’ll need:
A saucepan
1-2 cups of chopped rhubarb (depending on how much you want to make)
1 tablespoon of finely chopped ginger
About ¼ cup of water
2-3 tablespoons of liquid sweetener of choice. I used agave, but maple syrup would work. Or honey if you’re not vegan.
Chop up the rhubarb into pieces a little less than an inch
thick- size doesn’t matter much because it’ll fall apart as it cooks.
Put rhubarb, ginger, and water into a saucepan and turn the
heat to high and stew until the rhubarb begins to fall apart and get mushy.
Add sweetener, tasting for the right amount, give it a few stirs until it reaches the thickness you want,
then remove from heat.
Allow to cool a little before storing in a jar.
Enjoy! The compote will keep in the fridge, covered, for a
few weeks.
This looks so good! Thanks for the awesome recipe
ReplyDeleteThanks so much Jason!
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