rhubarb-breakfast-recipe

We lost our kitty on Monday.  One day I’ll be able to write a great post about it, but for now the wound is too fresh.  I will post a breakfast recipe in his honor though.  Every morning the first thing I’d do was say hi to Cappucino, then he would curl up in my lap while I had my breakfast.  In cold weather I usually have something hot for breakfast, toast with peanut butter, or oatmeal.  Now that it’s warming up I’ve been craving yogurt, and this rhubarb compote is the perfect pairing.rhubarb-sugar

A compote is a puree of of cooked fruit.  But you don’t need any special equipment like a food processor or immersion blender to puree it.  The rhubarb cooks down so well that you can just use your spoon to break it apart.

rhubarb-puree

I love making compotes because they have so many uses.  You can stir them into applesauce, mix them into smoothies, pour them over vanilla ice cream or spread them on toast like jam.  My latest favorite use is to mix it with vanilla yogurt and granola.

I haven’t tried making my own yogurt yet, but it’s on my list.  In the meantime, it’s much cheaper to buy plain or vanilla yogurt in large tubs and add my own fruit compote than it is to buy the flavored yogurts.  I can also get yogurt without HFCS (High Fructose Corn Syrup) more easily in the plain or vanilla flavors than in a fruit flavor.

rhubarb-compote-recipe

But the best part about having this special layered breakfast?  I get to sleep in another 20 minutes!!!

Instead of getting up and fixing breakfast and eating it at home, I make jars of yogurt layered with the rhubarb compote and homemade granola.  I can store them in the fridge and grab one on my way out the door to eat at work.  Perfect!

empty-rhubarb-yogurt-jar

What would you do with this lovely rhubarb compote?

rhubarb-yogurt-with-granola

 

Rhubarb Compote

Prep time: 5 minutes
Cook time: 10-15 minutes
Total time: 15-20 minutes

Ingredients

  • 2 cups
    chopped rhubarb
  • 1/4 cup
    granulated sugar (or ground sucanat)
  • 1/2 tsp
    kosher salt
  • 1/4 cup
    water

Cooking Directions

  1. Place all the ingredients in a saucepan. Mix together and simmer on medium, stirring occasionally until rhubarb is completely softened, about 10-15 minutes.
  2. Refrigerate up to one week or freeze in an airtight container up to one year.

 

Approximate cost/serving: This only cost me $2 to make. This recipe gives me a good 10-15 servings, so 13-20 cents a serving.

Vegetarian/Gluten Free: This is vegetarian, gluten free and vegan too!


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