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Rhubarb Compote

Ingredients

150 grams rhubarb (one large stalk)
1 tsp orange zest
2 tbsp orange juice
20 g honey

Method

Combine ingredients in medium saucepan
Bring to a simmer over medium-high heat
Cook until rhubarb is just starting to get soft
Immediately transfer to a heat-proof container
Compote will get a little thicker and a little brighter pink as it cools

Notes

Based on recipe from Christina Chaey

Nutrition Data

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  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

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