Sometimes simple and quick recipes can really be a star. This rhubarb- mango compote with hibiscus is ready in just 10 minutes and only needs six ingredients. Yet, there are so many ways to serve it! Try the compote over ice cream or rice pudding for a simple dessert, stir it into yogurt for a quick fruity snack or pimp up your morning porridge. You can store the compote in the fridge for a couple of days, but it is also perfect for freezing.
(roughly 2 servings)
2 medium rhubarb stalks (roughly 400g)
250g frozen mango pieces
2 tbsp agave syrup
1-2 dried hibiscus flowers
lemon juice from 1/2 lemon
2tbsp chia seeds
Chop the rhubarb into small- bite sized pieces and place them along with the mango, lemon juice, the hibiscus flower, chia seeds and agave syrup in a medium pot
Add a splash of water, just so that the ground of the pot is covered. Bring to boil and then reduce to low heat and let everything simmer for about 5- 7 minutes. The rhubarb should be soft, but not loose its’ shape.
Serve hot or cold. Enjoy!