Strawberry Gum & Rhubarb Compote

Photo By Rob Palmer

Strawberry Gum & Rhubarb Compote

Makes approx 2 cups

Native ingredients: strawberry gum

Ingredients

• 1 cup (250 ml) cloudy apple juice

• 2-4 tablespoons raw caster sugar, or to taste

• 1 teaspoon dried strawberry gum

• 300 g rhubarb, trimmed and cut into 2–3 cm pieces

• 1–2 teaspoons lemon juice

Method

1. Place the apple juice, sugar and strawberry gum in a small heavy-based saucepan. Bring to a gentle simmer, stirring until the sugar has dissolved.

2. Remove from the heat, cover and allow the flavours to infuse for 5 minutes.

3. Add the rhubarb and return to a gentle simmer. Cook for 5–8 minutes, stirring occasionally, until the rhubarb is tender but still holds some of its shape.

4. Remove from the heat and stir through the lemon juice. Taste and adjust the sweetness if needed.

5. Allow to cool before transferring to an airtight container. Store in the refrigerator for up to 5 days.

6. Serve on fresh pavlova, greek yogurt, ice cream, pancakes or bircher muesli for a vibrant native addition to your favourite breakfast or dessert.