Fig, rhubarb and pear compote

Fig, rhubarb and pear compote

By
From
The Green Kitchen
Makes
350 g
Photographer
Johanna Frenkel

Even though we don’t use sugar in this compote, it is very sweet and super-delicious. The flavours are far more complex than a traditional strawberry compote, and it therefore goes really well with a cheese and seed crackers or crispbread.

Ingredients

Quantity Ingredient
150g rhubarb, chopped in 2.5 cm pieces
2 pears, peeled, cored and coarsely chopped
6 soft dried figs, coarsely chopped
2.5cm fresh ginger, grated
1 tablespoon cardamom seeds, ground

Method

  1. Place the fruit, ginger, cardamom and 1 tablespoon water in a medium-sized saucepan. Slowly bring to the boil (the heat will release the juices from the fruit), lower the heat and gently simmer for 30 minutes, stirring occasionally until thick and pulpy.
  2. Remove from heat and leave to cool. Store in an airtight glass jar in the fridge. Keeps for about a week.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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