300g (2.5 cups approx) chopped rhubarb (1cm pieces)
65ml or 1/4 cup water
1 tsp finely grated ginger
2-3 tbsps active honey, agave syrup or maple syrup (3 tbsps is about jam sweetness)
1 tsp ground cinnamon
Mix all ingredients in a pot
Heat on a medium fire until bubbling. Boil gently for around 8-10mins until the rhubarb has softened and is beginning to break up
Serve under granola or crumble. On top of yogurt or porridge or overnight oats. Eat by itself. This is SERIOUSLY scrummy.
Potential variations- add in a second fruit (eg apple or strawberries). Adjust spices eg a little nutmeg or clove or vanilla.
Serving suggestion: over organic live yog, here topped with chopped pistachios, pine nuts, almonds and sunflower seeds
Over and out