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Dessert
Fruits
Végétarien
Compote de rhubarbe au gingembre
Le printemps signe le retour de la rhubarbe, et cette compote express permet d'en profiter sans attendre. Hachée grossièrement, elle cuit 15 minutes à couvert avec le zeste de citron vert, le gingembre moulu, le sirop d'érable et un peu d'eau. Servez-la bien froide, en verrines avec du yaourt à la noix de coco et du granola maison.
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Durée totale
0h 15m
Facile
1
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Ingrédients
- 14oz rhubarb
- Zest of 1 lime
- 1/4 tsp ground ginger
- 2 tbsp maple syrup
- 2.1fl. oz water
Optional
- Coconut yoghurt
- Granola
- Poêle Ninja Foodi ZEROSTICK
Instructions
Step 1
Roughly chop the rhubarb and place it in your smallest zero stick pan along with the lime, ginger and maple syrup
Step 2
Cover with the lid and cook over a medium heat for 15 minutes, stirring every few minutes
Step 3
Allow the compote to cool completely before storing in the fridge
Step 4
Optional: layer the compote in glasses with coconut yoghurt and homemade granola