Zesty Ayurvedic Rhubarb Compote

My Ayurvedic Rhubarb Compote is not only delicious and nourishing but it is balancing for all 3 Doshas and is great in these final weeks of Kapha season. Rhubarb also comes into season in late winter to early spring making this a seasonally aligned recipe! 

Rhubarb is bitter, astringent and a little bit sweet so is great for our heavy & earthy Kapha Dosha. This period is a great time for clearing excess ‘Ama’ or toxin build up which is deeply supported by rhubarb’s mild laxative qualities. 

The added jaggery in this recipe helps balance out the Vata aggravating bitterness & astringency but if you are Kapha aggravated I would omit this or half the quantity and perhaps add a little ground Clove for more warmth. 

For Pitta imbalances, this recipe is almost perfect for you but you could omit the orange or use a small amount as its acidity can swing you out of balance. 

Here’s the recipe… 

Ingredients: 

A whole head of rhubarb 

The peel from one orange 

7-10 cardamom pods 

1 tsp cinnamon 

1 cup jaggery 

1/4 cup water (roughly, add more to desired consistency)

Method: 

Chop the rhubarb into big chunks and place in a medium saucepan with the orange peels and water. 

Add the cardamom pods to a tea strainer and place in the pot, bringing to a boil. 

Stir in the remaining spices in and cook on a low heat until the rhubarb begins to soften. 

Add the jaggery to the pot and simmer until it becomes a jam like consistency. 

Remove from the heat and serve warm with pancakes or porridge or whatever your heart desires! Or you can place in jars in the fridge to use over a couple of days.