Rhubarb Compote

with No Comments
Rhubarb Compote

I love Fruit, and Rhubarb is the saviour, the relief from the tired winter Fruits that still taste fine in March, but have simply lost their sparkle due to being stored for so long.

This Compote is relatively quick to make, and is perfect with Muesli or Porridge, on toasted buttered Brioche or with creamy thick Yoghurt.

I always peel Rhubarb, because the stringy skin isn’t a pleasing texture to eat. But the beautiful pink colour is then lost. I keep hold of the peelings and then add them to the Rhubarb as I am cooking it so that they release some of their pinkness into the Compote.

I also chop the Rhubarb, coat the pieces with Sugar, and leave it to pull out the Water, this reduces the cooking time when reducing down the excess liquid and means there will still be Rhubarb chunks in the Compote.

Serves 4


Ingredients

500 g Rhubarb

5 Tbsp Sugar

1 Orange, juice pressed

1 Tbsp Cointreau


Method

Peel the Rhubarb by using a small knife to top and tail the stem, pulling each end down to the other end and removing the fine outer layer of the Rhubarb. Keep all the peelings. Depending on how thick the stems are, slice lengthways and then chop into 1 cm cubes. Place the Rhubarb into a sieve that sits on a bowl, and coat the Rhubarb with 2 Tbsp Sugar. Leave for 30 minutes.

Take a frying pan, add the remaining 3 Tbsp Sugar, and a splash of Water. We want to make a Caramel, so place the pan on a high heat and wait for the Sugar to melt and caramelise. The Water is there to allow the Sugar to melt more evenly, it will evaporate away. It’s important not to stir the Caramel at any time. Stirring it will allow cold air in and could cool and crystallise the Sugar before it has caramelised. Once the Sugar starts to turn a deep gold brown colour, quickly pour on to it the Orange Juice, Cointreau and Rhubarb Juice that is in the bowl. Allow the fluid to reduce down so that it’s sticky and caramel-like again and then add the Rhubarb.

Mix well and then place the peelings into one corner of the frying pan. Allow the Rhubarb to release the rest of it’s fluid and for that to reduce down, until you have a thick consistency. Take off the heat, remove the peelings, and allow to cool. This will keep in the fridge for several days, or if you make a bigger batch, put it into sterilised jars, and it will keep for a few weeks.

I’d love to hear from you! Let me now what you think in the comments below if you have made this recipe.

Leave a Reply