The Better Ginger Rhubarb Compote: A Guest Post with Rowanne

 

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.