Rhubarb Compote

Tangy topping to brighten any meal.


1 Bunch of rhubarb (poisonous leaves removed)
1/2 C Coconut sugar
Juice of 1/2 Lemon
Pinch of Sea Salt


1. Heat saucepan on low-medium heat
2. Meanwhile, wash and chop the rhubarb into 2cm chunks
3. Place all ingredients into the saucepan stirring occasionally until the fibrous rhubarb easily breaks apart
4. Place into a glass container & allow to cool completely before covering and storing in the fridge
5. Use to top oats, pancakes, yoghurt or ice cream



vegan, vegetarian, egg free, dairy free, gluten free

Earth to Ocean Nutrition

Kirsty Marczuk BHSc NutDMed

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