For something that’s so easy to make, compote is a saviour to have ready in the fridge. It’s perfect for livening up a bowl of ice-cream to create a dessert, or spooned over natural yoghurt for a breakfast treat.
Being April, rhubarb is everywhere at the minute, and you’d want to make the most of it because it won’t be around for too long! This is a perfect, adaptable way of cooking it
There are a few great ways to use Rhubarb Compote once you’ve made it. Stir it through some natural yoghurt and top with granola for a breakfast treat, use it to top a custard tart, or just enjoy a big spoonful of it on its own (I do this more often than I’d care to admit… right out of the pot!).
When it’s ready in 20 minutes, it really becomes the perfect easy dessert, and makes use of such a wonderful ingredient. The lovely tart flavour of the rhubarb is still all here in this compote, complimented by the citrus of the orange juice and sweetness of the sugar – a perfect combination!
- 550g Rhubarb, chopped.
- 115ml orange juice
- 100g packed light brown sugar
- Add the chopped rhubarb to a medium saucepan. Add the sugar and orange juice, and stir to combine.
- Put the saucepan over a medium/high until the liquid comes to a boil.
- Reduce the heat slightly and allow the rhubarb to simmer for around 10 minutes, with the lid on.
- Remove the lid, and