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Rhubarb- Mango Compote with Hibiscus

a pot with a rhubarb compost and a bowl with yoghurt and oats

 Sometimes simple and quick recipes can really be a star. This rhubarb- mango compote with hibiscus is ready in just 10 minutes and only needs six ingredients. Yet, there are so many ways to serve it!  Try the compote over ice cream or rice pudding for a simple dessert, stir it into yogurt for a quick fruity snack or pimp up your morning porridge. You can store the compote in the fridge for a couple of days, but it is also perfect for freezing.


(roughly 2 servings)

2 medium rhubarb stalks (roughly 400g)

250g frozen mango pieces

2 tbsp agave syrup

1-2 dried hibiscus flowers

lemon juice from 1/2 lemon

2tbsp chia seeds


Chop the rhubarb into small- bite sized pieces and place them along with the mango, lemon juice, the hibiscus flower, chia seeds and agave syrup in a medium pot

Add a splash of water, just so that the ground of the pot is covered. Bring to boil and then reduce to low heat and let everything simmer for about 5- 7 minutes. The rhubarb should be soft, but not loose its’ shape.

Serve hot or cold. Enjoy!

This beautiful and simple recipe is provided by Foodblogger Paula from Berlin, Germany.

Follow Paula's Blog https://kitchenfever.blog or on Instagram @kitchen.fever


Breakfast Compote Desserts Hibiscus Magazine Mango Recipes Rhubarb

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