Sugar-free rhubarb plum compote makes a nice jam
Compote is easy to make and has so many uses, from fruit crumbles and smoothies to porridge toppings and biscuits. It’s also a great way to use fruit when you’ve found yourself with an abundance. But sugar-free compote, you ask? Why yes, and it also makes a lovely ‘jam’.
Traditionally compote is made cooking whole pieces of fruit in sugar syrup. Sugar syrup is simply sugar and water, which has been cooked over a low heat. Correct me if I’m wrong, but fruit contains sugar, yes? So, why not simply omit the added sugar and instead rely on and appreciate that which comes from the fruit?
Yes, yes, I hear all of you who have quit sugar – no matter which way you look at it, sugar is sugar whether it’s in a can of Coca-Cola or in an apple. But fruit boasts fibre and various vitamins and minerals too, whereas table sugar is purely 50% fructose and 50% glucose. Choose your poison, right? It’s always been my food philosophy to eat as close to nature as possible. I can pick plumbs from a tree but I can’t make my own sugar from canes in the field. Beside, rhubarb is technically a vegetable which contains very minimal sugar anyway
1 bunch of rhubarb (about 450gm), stems removed, chopped into 1/2 inch pieces
8-10 ripe plumbs, halved and seeds removed
Vanilla bean, split and seeds scraped (optional)
1/4 cup of water
Place all ingredients in a medium- to large-sized saucepan and cook over low heat, stirring occasionally until mixture bubbles and fruit becomes syrupy (about 10 – 15 minutes). If you would prefer a jam consistency, use a stick blender now to turn the fruit into a smooth mixture.
Store in an airtight container in the fridge for up to two weeks, or in the freezer until required.
Makes about 500 gm.
Here’s another delicious idea on how to use sugar-free rhubarb and plum ‘jam’…