Sunny and warm, sweet flower-scented spring. The world wears a smile and the garden beckons attention, to be explored, to be cherished, to be enjoyed. But most of all like an empty canvas to be given meaning and purpose, colour and tone. We marvel at the first fresh green and the flowering bushes, looking forward to spend countless of family breakfasts, lunches and dinners outdoors. Shall we already venture in the sun or shall we wait for the warmth to increase in a few more days? Shall we first tend to the garden and make it cozy before setting the family dining table and prepare the barbecue?
A deep breath of fresh air is all it takes to abandon all thoughts and take tentative steps forward. I am carrying a delicious tray of breakfast and the hubby has no choice but to follow my lead. Homemade rhubarb compote with Bulgarian yoghurt and fresh granola is all it takes to tempt him into the outdoors.
OK, I admit, this is no breakfast with bacon and eggs. Embracing a healthier family lifestyle takes some true adaptation. Surprisingly, he takes well to the change and we both encourage and support each other finding delicious substitutes without compromising on taste.
This delicious rhubarb and raspberry compote is just the thing. Spiced in abundance with vanilla, orange peel, ginger and star anise one has the feeling of being luxuriously pampered in five-star resort rather than awakened to life in our crying for attention family garden. All things in good time. Now, it is time to relax and enjoy. Every spoonful a perfection. Every smile, grateful for the moment and a promise for the days to come.
Ingredients
- 4 rhubarb sticks, washed, trimmed and cubed
- 125g raspberries
- 100g sugar
- Thick peels of an orange
- 1 star anise
- 1 cube peeled fresh ginger
- 1 vanilla sugar essense (8g Dr. Oetker)
Method
1. Combine all ingredients in a saucepan.
2. Cook over medium-low heat, stirring, until the rhubarb and raspberries have completely fallen apart — about 30 minutes.
3. Take out the orange peel, the star anise and the ginger.
4. Remove from heat, let cool, and store in an airtight container in the fridge.
5. Serve with yogurt and home made granola.
