Good rhubarb seems to be easy to find at the moment, so why not take advantage of some? Try this compote — a simple recipe that I find quite versatile. It’s not too sweet on its own, and has a nice zingy freshness from the ginger, which makes it suitable for a range of dishes. I used my latest batch for two different breakfasts:
- With muesli and yoghurt, as pictured above. This is a simple crowd-pleaser!
- Mixed into creamy oats.
I also used some for dessert, it’s great over ice cream!
- 500g rhubarb, washed, trimmed and roughly chopped
- 80g sugar, plus up to 40g extra
- 50ml orange juice
- 1½ tablespoons fresh ginger, finely grated
- Add all ingredients, reserving additional sugar in case it is required, to a medium saucepan.
- Bring to a gentle simmer, stirring over a low-medium heat.
- Continue simmering, stirring occasionally, until the rhubarb has broken down (about 15-20 minutes).
- Taste-test the compote for sweetness. Depending on the natural tartness of your rhubarb you may wish to dissolve in some additional sugar.