Perky Pink Honey Cardamon Roast Rhubarb Compote

Serves 6

INGREDIENTS:

6 large rhubarb sticks, trimmed and cut into 3-inch pieces

2 tbsp golden caster sugar

2 tbsp runny honey

seeds from 8 cardamom pods, finely crushed

METHOD:

Preheat the oven to 150°C (fan).

Arrange the rhubarb pieces in a single layer over a large shallow baking dish. Scatter over the crushed cardamom, sugar, trickle over the honey and 2 tablespoons of water. Turn everything together.

Place the rhubarb in the oven for 20–35 minutes, or until it is soft but not broken down. Remove from the oven and set aside to cool.

Store in a jar in the fridge. It will keep for 2 weeks.

Delicious served with:

  • Yogurt and granola

  • Porridge

  • Pancakes

  • Toast

  • Overnight oats

RecipeClodagh McKennaSpring, Preserve