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Rhubarb Compote with Strawberry Gum


  • 1 cup rhubarb chopped into 1 inch pieces
  • 1 tsp ground strawberry gum
  • 1/2 tsp ground cinnamon myrtle
  • 1/2 stick of rosemary
  • 2 tbsp honey or agave nectar
  • 1/2 cup macadamias
  • 1/2 cup water
  • pinch sea salt



    1. Put a kettle on and place the strawberry gum in a mug. Add 1/2 cup of boiling water and let sit for 10 minutes
    2. Strain the water into a saucepan and add in the rhubarb and your sweetener of choice, rosemary and salt
    3. On a medium heat simmer until the rhubarb starts to fall apart, this should take 10-15 minutes
    4. When you take it off the heat, take the rosemary out and breakup any rhubarb pieces that are still together with a fork
    5. Once it cools, serve with greek yoghurt. Delicious!