Rhubarb compote must be the quickest and simplest way to cook this strangely fruit-like vegetable that there is. In this simple recipe all you need to do is chop it, add in some sweetener and some vanilla and pop it all in a saucepan for 15 minutes.
It's a lovely dessert with some yoghurt, or why not have it for breakfast with some bircher muesli? That's my favourite way to serve it. See below for some other ways that you could use your rhubarb compote.
Rhubarb has rather a tart taste that many people don't like. For this reason it is usually cooked with lots of sugar. I took a quick look online for other rhubarb compote recipes and found that sugar was added that weighed anywhere from a tenth to a sixth the weight of the rhubarb used. That means that if you used 1kg of rhubarb you'd add at least 100g sugar. As I'm trying to cut out unnecessary refined sugar from our diet wherever possible I have used honey here. Personally, I rather like the tart taste of rhubarb and so I just used a small amount. If you prefer a sweeter taste you can increase this of course - just taste as you go. And if you want to go traditional and use caster sugar go for it - I'll never know!
How to use your rhubarb compote:
- on top of pancakes for breakfast
- stirred through bircher muesli
- with granola
- mixed into Greek yoghurt
- as a crumble or pie filling
- with strawberries for a gorgeous summer pudding
- with mead in a semifreddo as in this recipe by Jenny Eatwell's Rhubarb & Ginger
- as a filling for Danish pastries as seen on Jess Cantoni's blog.
Here's what to do:
Ingredients - serves one adult
2 stems of rhubarb, chopped
2 tsp vanilla extract
2-4 tbsp honey or more to taste
1 tbsp water
Put all the ingredients in a small saucepan over a low heat. Stir well, cover the pan, and cook for 15 minutes, until the rhubarb is soften and broken down. Stir occasionally to stop it sticking.
You can also roast the rhubarb if you prefer.