In collaboration with The Coconut Collaborative
PREP 5 MIN
COOK 10 MIN
SERVES 1 (with leftover compote)
This delicious compote is the ultimate topping for porridge, yogurt or our creamy vanilla rice pudding. Using raspberries and vanilla, it is a twist on the classic, removing the tartness from the rhubarb for a plant-based sweet treat.
Most importantly, this recipe is dairy and refined sugar free - perfect if you’re taking part in Veganuary. There’s nothing worse than a sugar craving, and if you can’t have your usual guilty pleasure – swap it for this! You won’t regret it.
Ingredients
- 250g rhubarb
- 60g coconut sugar
- 30ml water
- 15ml Sweet Freedom Vanilla Syrup
- Handful of raspberries, thawed or fresh
- 1 pot of The Coconut Collaborate Vanilla Rice Pudding
Method
1. Begin by washing the rhubarb and cutting into 1-inch chunks.
2. Add the cubes into a pan with the coconut sugar on a high heat. After 5 minutes, the rhubarb should begin to soften.
3. Next, add in the raspberries, water and vanilla syrup before stirring the mixture to combine.
4. Leave to simmer for another 5 minutes and remove from the heat. This is the best time to give it a taste! Grab a spoon, but make sure not to burn your mouth…
5. Cool at room temperate before serving, as this will allow the mixture to set. Heat the rice pudding following the pack instructions, pour into a bowl and top with big spoons of the home-made compote.
6. The remainder can be stored in an airtight container in the fridge for a couple of weeks, but we doubt it will last that long!
