I bloody love Rhubarb. I have definitely written that down somewhere before, so it must be true. Anyway, there was great excitement in the garden this week as we harvested our first rhubarb! It wasn't lovely and pink as we hadn't 'forced' it but still delicious, tart and beautiful.
This compote can be served with ice cream, on toasted brioche, with meringues or swirled through yoghurt, go mad, its nearly summer! I also can't believe how quick and easy it is to make...
Ingredients. Makes a large jar full
300g Rhubarb, cut into pieces
4tbsp Caster Sugar
3-4 Pieces of Ginger in Syrup, sliced thinly
400g Strawberries, halved
Method
1. Put the rhubarb into a pan with the ginger, sugar and add a small splash of water
2. Heat over a gentle flame for about 5 minutes, until juicy
3. Add the strawberries, coat in the juices and cook for another minute
4. Remove from the heat and leave to cool, the strawberries will soften in the heat of the cooling rhubarb
5. Serve however you desire!
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