Rhubarb, Plum, Ginger and Cinnamon Compote (for Breakfast)

Today I’m sharing a recipe very close to my heart… as I consume it nearly every day, with quark (basically a cheaper European version of Greek yoghurt), for breakfast. The original inspiration came from my grandmother, who makes pressure cooker stewed fruit as a healthy dessert. Supplemental inspiration came from my combined stinginess and preference for consuming huge quantities of berries (expensive!) with my morning yoghurt at university in Edinburgh. I’ve experimented with various fruits, ratios, combinations and such over the years but have found this one to be my favourite. It’s low in sugar, high in fibre, and tasty to boot.

This recipe makes a big batch which will last a good two weeks. It will keep fine well-sealed in the fridge for that time but if you want less, either freeze some (it defrosts well) or halve quantities.

Ingredients

1kg rhubarb
500g plums
1 orange
1 lemon
40g candied ginger
1/2 tbsp ground cinnamon

Method

The order doesn’t really matter as it’s all cooking together.

1- Wash and quarter plums. Place in large pot.

2- Wash and slice rhubarb. Place in same pot.

3- Slice candied ginger. Place in same pot.

4- Juice lemon and orange, pour over contents of said pot.

5- Sprinkle over cinnamon and mix together plums, rhubarb, ginger, and juice.

6- Turn up heat to medium. Stir frequently until the mix is simmering.

7- Once well mixed and simmering, cover with the pot lid and leave to cook for ca. 20 minutes, stirring intermittently.

8- Remove from heat when it reaches your desired consistency – this depends on how mushy you like it (I am an overgrown baby and like it to be totally soft). Usually I cook it for about 30 minutes, with this in mind.

9- It will taste quite sour on its own, but with yoghurt and granola it’s great, but if it is really too sour, feel free to add some sugar, honey, maple syrup, or whatever sweetening agent you prefer and stir in.

10- Tupperware up, store in the fridge. Can be served hot or cold – I usually consume it cold, as below.

Serving Suggestions / Swaps / Tips

There was a very sad period during which plums were unavailable in Swiss supermarkets this winter. At that time, I replaced plums with a similar quantity of peeled cooking apples. Similarly, rhubarb is a very seasonal product. When it isn’t available fresh, I buy it frozen, from Migros in Switzerland, Farmfoods in Scotland, and Ocado in England. It doesn’t tend to be quite as good (or as pink) but it does do the trick.

Here I used the dry form of candied ginger, but I’d ideally use the type that comes in syrup if it were available here. Feel free to experiment with spices – star anise and nutmeg could be nice. As I said, you may prefer it a bit sweeter – Tom thinks it’s super sour the way I have it, and I guess this is a function of what you’re used to (my body is a temple etc.), in which case I’d recommend adding maple syrup or some of the syrup from the stem ginger bottle OR for a more natural sweetener, mix in some apple puree.

I am an extreme creature of habit, and as such I consume this with 250g of quark every morning, at a ratio of about 50:50 quark to compote, topped with cacao nibs, granola, and a spoonful of nut butter. It would also be lovely with porridge, or if you fancy something sweeter, ice cream.

Leftover rating: 3/3, lasts for ages and freezes fantastically.

Enjoy! I’m feeling inspired by spring produce becoming increasingly available and cheap, as well as my determination to avoid studying, so expect to hear from me a bit more frequently!

-Alice

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