There could also not be an easier dessert to make. This recipe will easily feed 4 for a good 2 days.
6 cups chopped fresh organic rhubarb
3/4 cup water
1 cup organic cane sugar (or sweetener of your choice)
1 inch knob of fresh ginger, finely minced
1 tsp. vanilla
1 rounded Tblsp. cornstarch, and water to lightly thicken
1 rounded cup of frozen strawberries (mine were halved, then cut into quarters)
2 gluten free ginger snap cookies (we used Mary’s Organic) chopped small – for a garnish
whipped cream (we use lactose free)
To a large pot, add the water, rhubarb, ginger and sugar. Bring to a boil, and turn down to a simmer cooking about 20 minutes. Stir frequently, until the rhubarb is no longer chunky.
Taste for sweetness and add more sugar if necessary. Make a cornstarch slurry and slowly add to thicken. (the rhubarb will also set in the fridge) Remove from the heat and add in the vanilla and strawberries stirring well.
Serve the rhubarb/strawberry compote in a clear round wine glass, or dessert cup alternating with the whipped cream. Top with the chopped ginger snap cookies. Enjoy!