Rhubarb has a fairly long and generous season, as I mentioned before when sharing my recipe for a Rhubarb Crumble. At the start of the year forced rhubarb starts to peak its golden-crowned head up, but now that spring is really upon us the dark red stalks are really coming into their prime. Now is the time to peruse the supermarket shelves or pop into your local greengrocers and grab a pile of stalks for a crumble or a pie or some simple stewed rhubarb. I’m lucky enough to have a green-fingered father who lives nearby, and received a beautiful bunch of rhubarb stalks freshly picked from his allotment two weekends ago. It was so perfectly fresh that I didn’t want to muck around with it (besides, with only two of us in the house most of the time, endless puddings and desserts can get a bit much…it’s a hard life, I know). So I stewed it up with a few complementing flavours: vanilla, cinnamon and ginger.
600g rhubarb (about 6 large stalks, with the ends chopped off)
150g caster sugar
2 tsp vanilla extract
1 tsp ground cinnamon
2 tsp freshly grated ginger
6 tbsp water
1. Chop the rhubarb into small pieces, about 2 inches long.
2. Place the rhubarb into a large pan and add the sugar, vanilla, cinnamon, ginger and water. Stir and bring to a simmer. Cook on a low heat for about 5 minutes for a mixed consistency with some rhubarb still in whole pieces – you want a fork to easily slide through the chunks, and not meet with resistance. If you’d like a more liquid consistency then the take the cooking on for a couple more minutes, it won’t take long.
3. Eat hot or leave to cool in the pan, then transfer to a bowl or container and refrigerate.
This compote was so simple but utterly scrummy, and the ginger in particular made it wonderfully fragrant. If you follow me on Instagram, you might have noticed that we had it (the night I cooked it) on top of mini pavlovas:
All I did was follow the meringue recipe from a previous post (but without the extra flavourings and using just one egg white), shape the mixture into two large meringues and top with crème fraiche and the compote to finish. I also had the compote for breakfast every day for a week with coconut yogurt and never got bored of it:
This would be perfect on top of porridge or cereal – I did try to tempt Ross to have it on his cereal, but he has a strict No-Fruit-On-My-Cereal policy. This will keep in the fridge for a week, or you can even freeze it for later. I’m hoping for another fresh rhubarb delivery this week and am thinking about a rhubarb and strawberry pie – a match made in heaven. What’s your favourite thing to cook with rhubarb?