The title is a mouthful I know, but I really wanted you to know all the yummy flavors that are in this! I had never tried rhubarb before a couple of years ago, as a fruit it is not the easiest to eat because it requires a lot of sugar and to be cooked. So I have only bought rhubarb a couple of times since I saw it the store but I decided to give it another go since I was thrilled to see something seasonal in the stores.
Technically compote has whole fruit but the rhubarb looked a bit odd chopped up and chunky so I pureed them. The lemon zest adds some acidity and the ginger adds this great kick I cannot get enough of. This is so good in my morning oatmeal, I cannot stopping licking the spoon!
4 rhubarb stalks, chopped into 1 inch pieces
1-2 cups water
1/4 cup maple syrup
1/4 cup agave
1 TBS candied ginger
1 tsp lemon zest
1 TBS Chia Seed
Add the rhubarb to a saucepan and just cover with water. Add the maple syrup, agave, ginger, lemon zest, and chia seeds. Cook down until rhubarb is soft about 10-15 minutes.
Let cool then transfer to food processor and puree. Refrigerate for 2-4 hours to firm up.