Rhubarb Compote
Tangy topping to brighten any meal.

INGREDIENTS
1 Bunch of rhubarb (poisonous leaves removed)
1/2 C Coconut sugar
Juice of 1/2 Lemon
Pinch of Sea Salt
METHOD
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
NUTRITIONAL INFORMATION
DIETARY REQUIREMENTS
vegan, vegetarian, egg free, dairy free, gluten free