Ginger and thyme rhubarb compote

Another recipe using beautiful dark pink rhubarb. This lovely compote goes great with blueberry or peach pancakes, served over my homemade gluten free nut granola, with a curry or on a cheese board!


  • 3 Rhubarb stalks, washed and cut into 2 cm chunks
  • 2 Apples, peeled and cored
  • 3 Tbsp. Honey
  • 3 Tbsp. Water
  • 2,5 cm piece Ginger
  • A few springs of thyme, finely chopped
  • 1 Vanilla pod (just the seeds)


  1. Add all the ingredients to a pan and let simmer until the rhubarb and apple have completely fallen apart (this will take about 15-20 minutes).
  2. Store in an air tight container and keep up to 2 weeks!

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