Rhubarb Compote & Syrup

• 750gr Rhubarb from the mandala garden
• 750gr brown sugar
• 500gr frozen/fresh red berries
• 3 tablespoons lemon juice
• 1 handful of mint from the herb garden

1. Peel and chop the rhubarb is small cubes
2. Put the chopped rhubarb with the sugar in a medium sized pan and leave on the counter for 15 minutes(no cooking yet)
3. Add the frozen berries and the lemon juice and bring to the boil on medium heat, stir continously until it starts to foam
4. Take off the fire and add the mint

1. Put through a linen sieve that separates the syrup from the fruit
2. put into sterlized jars - leave at least 1 cm from the top of the jars
3. add syrup until the fruit is completely covered - leave space between the top of the fruit and the lid
4. close the jars
5. in a pot with boiling water (the size of the pot depends on the jars you are using the jar tops should be above the water line and the jars should not be floating around the pot)
6. boil the closed jars for 2 to 3 minutes
7. set aside jars upside down to cool - this will seal the jars
8. label jars with the date!
9. Store in a cool and dry place

Compote can be eaten with crumbled biscuits, yogurt, cake etc. Once open the jar should be refrigerated.

1. Bring syrup to a boil
2. Pour into sterilized bottles
3. close the bottles
4. in a pot with boiling water the size of the pot depends on the bottles you are using the bottle tops should be above the water line and the bottles should not be floating around the pot
5. boil the closed bottles for 2 to 3 minutes
6. set aside bottles to cool
7. label bottles with the date!
8. Store in a cool and dry place

Syrup can be used as a sugar replacement with anything you can think of. You can also mix it with cold water and served with fresh mint as a refreshing drink.

Once open the bottle should be refrigerated.