Cardamom Rhubarb Compote with Almond Crunch!
On Monday in the middle of June, a crazy hailstorm hit Boulder - and it hit hard. It shredded our gorgeous flowers that were in full bloom along with most other vegetables and plants. We quickly had to make something with our rhubarb or it would go to waste. With very little time on our hands, we made this easy and delicious cardamom compote.
Not only delicious but healthy as well! Did you know that rhubarb is a good source of calcium and it is high in antioxidants? It’s full of phenolic acid, an antioxidant found in cherries, red cabbage, red wine, and green tea that supports healthy skin and protects your body from free radical damage. It’s also packed with fiber and vitamin K, essential for blood clotting, strong bones, and maintaining heart health. This rhubarb compote goes great with the almond crumble, but you can also eat it as is as a snack or with some yogurt and granola for breakfast. And if you have some strawberries at home, feel free to add them for a Cardamom Strawberry Rhubarb Compote!
Ingredients: Rhubarb Compote
About 2 cups rhubarb cut into 0.5-1" pieces (about 3 large stalks or 6 smaller)
1 cup honey or maple syrup
1 tsp cardamom powder (for most flavors use cardamom pods that you crush right before making the recipe).
1 tsp vanilla extract or vanilla powder
(1-2 cups strawberries cut in half, optional)
Instructions: Rhubarb Compote
Remember to only use the stalks as the leaves are poisonous. If you have thicker stems, you want to peel them before using them. You can store the compote in the refrigerator or freeze it for later use.
1. Cut rhubarb into pieces (0.5" -1") and put in a saucepan. (If you use strawberries, cut and add them to the saucepan).
2. Add honey/maple syrup, cardamom, and vanilla.
3. Cover and bring to a boil. Watch pot and stir to prevent from burning. Reduce heat to low. Cook for about 10 minutes stirring occasionally.
4. Taste to adjust sweetness.
5. Serve warm or chilled topped with almond crumble (recipe below) and whipped cream (coconut cream works great).
Ingredients: Almond Crunch
5 tbsp (50 grams) butter or coconut oil
0.5 cup slivered almonds or chopped nuts of your choice
0.5 cup almond flour (about 1 dl)
0.5 tsp vanilla extract
3 tbsp coconut sugar, honey, or maple syrup
Pinch of salt
Instructions: Almond Crunch
1. Turn on oven to 250F (125C).
2. Melt butter/coconut oil and add all other ingredients until you get a smooth batter. Place baking sheet paper on a sheet pan and pour batter onto it. Bake for 18-25 minutes, or until you get a golden brown crust.
3. Cool down and break into smaller pieces. Serve on your Rhubarb Compote along with some whipped cream/coconut cream.
Enjoy!
