Rhubarb is the delight of a season otherwise devoid of bright red fruit. It varies wildly in tartness, so you may need to add more sugar to this compote at the end of the cooking, depending on what your plans are for it. This recipe was created for us by Jack Greenall of Smoke and Thyme.
What You Need:
- 500g Rhubarb
- 100g sugar
- 1 vanilla pod/1tsp vanilla essence
- 1 thumb sized piece of ginger, finely diced
- Zest and juice of 1 orange
- 50ml grenadine (optional, for colour)
What To Do:
- Wash the rhubarb and chop into medium sized chunks. Sprinkle well with the sugar, tossing to cover. Add all other ingredients and reserve in the fridge for 1hr or overnight. The sugar will draw a lot of liquid out of the rhubarb. Drain this off and keep it – it’s delicious and can be turned into jelly, cocktails or reduced to a drizzling syrup.
- Put the drained rhubarb in a saucepan over a very low heat and cook, stirring occasionally, for 5-10 minutes or until the rhubarb starts to soften, but not disintegrate. Add extra sugar to taste if necessary.
- Serve hot with ice cream or cold on a cake or custard tart. The rhubarb compote will keep for a week in the fridge.