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Rhubarb, Rhubarb, Rhubarb
This crafty compote is a quick, easy and versatile number.
Ingredients
- Rhubarb, trimmed and cut into 2-3cm chunks
- Golden caster sugar(or try it with honey)
- Ginger, grated (optional)
- Half a vanilla pod and the seeds (optional)
For a rhubarb crumble breakfast, layer in a glass with yogurt, and top with granola. For a simple rhubarb fool, fold icing sugar, mascarpone and crème fraîche together. Layer with the compote as before. Swirl gently with a spoon, top with a generous layer of compote and let it chill and set in the fridge.
Method
1. In a pan, add the rhubarb and dust 2-3 tbsp sugar over the top.
2. Add a drizzle of water, enough to nearly come to the top, but don't fully emerse it.
3. If you want an extra layer of flavour, add in a halved vanilla pod, a scraping of vanilla seeds, or some ginger to the pan.
4. Let it bubble over a medium heat for 10-15 mins, till it can be mushed with a spoon.
5. Ladle the compote into jars or use straight away over ice cream or swirled through yogurt.
6. Your compote will keep for three days in the fridge.
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