Rhubarb Compote

I came home from work the other day to be greeted with a rather large box of home grown rhubarb. We haven’t been very successful in growing our own. Possibly as we bought the plant in a reduced item sale and it was pretty much dead when we planted it. Anyway, there are two things I will always make with rhubarb, compote and crumble. It being mid week when I received my gift I had little time to be waiting on a crumble in the oven so compote it was. You could easily turn my peach crumble into a rhubarb crumble, that is definitely on the cards this weekend.

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Compote couldn’t be easier to make, a bit of chopping and that’s all the effort required. I made a huge batch  of compote during the week and have been enjoying it with oats, yoghurt and (even better) ice cream.

 

Rhubarb Compote

Ingredients:

800g of Rhubarb, chopped into 1 inch size pieces

1 Vanilla Pod, or equivilant of  vanilla extract or vanilla bean paste

3 tablespoon of Honey

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Method:

  • Place the rhubarb into a medium size saucepan along with the honey.
  • Split the vanilla pod lengthways, scrape out the seeds add these plus the leftover pod into the rhubarb.
  • Place the saucepan over a low heat  cover with a lid and allow the rhubarb to cook away for 15-20 minutes, stirring regularly. If the rhubarb isn’t releasing much liquid just add in one  tablespoon of water.
  • Once the rhubarb is lovely and soft remove from the heat and allow to cool before serving.

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Do you have any good rhubarb recipes? Savoury ones? X x

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