This healthy rhubarb dessert with crunchy honey-coated pecans by Cook Yourself Thin chef, Harry Eastwood is great on its own, or have it with muesli or yogurt
- 120g pecan nuts
- 3tbsp runny honey, plus an additional 2 tbsp for the pecans
- 500g rhubarb, cut into 1 inch pieces
- 125g raspberries, rinsed under the tap
Toss the whole pecans in a dry frying pan over a medium heat until the edges start to toast and turn golden (it’s easy to get distracted at this point, so it’s best to keep an eye on the nuts to stop them from burning).
Once toasted, pour in 2tbsp of honey and coat the nuts evenly by tilting the pan. Tip the honey-coated nuts onto a plate and set aside to cool.
Rinse the rhubarb in a colander under the tap. Without shaking off the excess water, tip the rinsed fruit into a large saucepan. Put the lid onto the pan and cook over a slow heat for ten mins, making sure to give it an occasional stir to prevent sticking.
Add the honey and give the mixture a stir. Finally add the raspberries and let the mixture sit with the lid on for a further couple of mins.
Roughly chop up the cold, crunchy pecans and scatter over the compote before serving.
The compote keeps for up to 5 days in a jar in the fridge.