This rhubarb compote makes a great pudding served with either yoghurt, custard or simply vanilla ice cream. This is another recipe from Hugh Fearnley-Whittingstall's excellent River Cottage Every Day book, if you haven't got it I highly recommend it!
This rhubarb compote makes a great pudding served with either yoghurt, custard or simply vanilla ice cream.
Place the rhubarb in a saucepan and pour in the orange juice and sugar
Bring the mixture up to a gentle simmer and cook for about 5 minutes until the rhubarb has breaks down into a puree. You can leave some pieces in shape as this adds a nice texture - make sure it's tender though
Pour off some of the syrup through a sieve to get a thicker mixture
Cool and chill then serve
We've a fair bit of rhubarb growing in our garden at the moment so the twins and I have been busy making this rhubarb compote and a delicious honey-baked rhubarb. The kids enjoy squeezing the orange, measuring out the sugar in the scales - great for numbers - and then sprinkling it over the rhubarb.
Hugh says the discarded syrup can be used to drizzle over pancakes though we count vouch for that as he also recommends topping up a little of the syrup with fizzy wine and making a rhubarb bellini which is absolutely delicious and anything else seems like a waste! You can top it up with lemonade or sparkling water instead for the kids. That reminds me, better get that bottle of Prosecco in the fridge for later...
Ingredients
Directions
Place the rhubarb in a saucepan and pour in the orange juice and sugar
Bring the mixture up to a gentle simmer and cook for about 5 minutes until the rhubarb has breaks down into a puree. You can leave some pieces in shape as this adds a nice texture - make sure it's tender though
Pour off some of the syrup through a sieve to get a thicker mixture
Cool and chill then serve
