rhubarb compote.

Last week I featured summer fun guest posts by Jane (See Jane Blog)  and Jenn (Ambrosia Creative)!  Today's guest post will be brought to you by the lovely Courtney of Babyccino Kids.  She resides in London with her three darling children and is currently expecting #4 this Fall.  She is beautiful and so is her family.  Thanks Courtney!

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My new favourite food obsession is rhubarb compote.  I’ve been making a big jar of it every week, and we plop it on top of our oatmeal in the morning or mix it with yoghurt, spread it on toast, or even top it over ice cream if we’re being really indulgent. It’s so yummy, and so easy to make! Here’s the recipe:

Rhubarb Compote:

·      5-6 stems of rhubarb

·      ½ cup of sugar

·      1 vanilla pod, sliced open and de-seeded

Chop the rhubarb into centimeter pieces and put into a saucepan. Add a few tablespoons of water, the sugar and the vanilla pod and seeds and cook for roughly 15 minutes until the rhubarb is jam-like in consistency. (I like to leave it slightly chunky, but you can cook it down until it’s smooth if you prefer.) That’s it! Pour into a jar and store in the fridge for up to 10 days (if it lasts that long!).