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Servings 10 servings


  • 3 cups chopped ripe rhubarb
  • 7 tbsp of maple syrup
  • ½ tsp of cinnamon
  • ½ tsp ground ginger/ grated fresh ginger
  • 2 star anise
  • 1 tsp vanilla extract
  • Pinch of salt


  • Wash and chop the rhubarb into small pieces, discarding the outer leaves
  • Add to a pan along with the cinnamon, ground ginger, star anise, vanilla extract, salt and maple syrup.
  • Add a splash of hot water and simmer on a low heat for 30 minutes (with the lid on) until the rhubarb is soft.
  • Cool thoroughly before storing in a jar in the fridge for up to one week.
  • Serve on top of porridge, overnight oats, vegan vanilla ice cream or homemade granola.