I have got another rhubarb recipe for you today, just because I am totally in love with rhubarb at the moment! I love it! This time I made the most easy rhubarb compote possible.
Our own rhubarb has only just started popping out of the soil now, but on the market and in the shops it has been available for a few weeks now. I hope ours will look as lovely as the one on the market, but last year it wasn’t as pink if I remember correctly. Apparently (as read on Wikipedia) the pinkness can come from growing it indoors. Indoor grown rhubarb usually looks more pink than outdoor rhubarb.
Some varieties tend to be more pink than others as well. The taste of the greener ones is just as good though and their stalks are sturdier and stronger. I am not sure which variety we have, but here it is sprouting and it was super delicious last Summer, so I can’t wait to cook with it very soon.
Let’s talk rhubarb compote now. This 3 ingredient recipe is almost to easy to share, but then again, aren’t those the best ones as well? Apart from being ridiculously easy, it is super yummy and kid friendly as well. Basically, you clean the rhubarb, cut it up, juice an orange and briefly stew the rhubarb in the juice. Mash it up a bit, sweeten a bit to taste and your compote is ready, dead easy!
It is really lovely with yoghurt as in the picture above.
Check my Rhubarb Crumb Bar as well if you feel like baking.
|Prep:||Cook:||Yield: 2 small jars||Total:|
- 2 cups of rhubarb pieces
- 1 orange
- 1 tsp of honey (to taste)
- Wash the rhubarb, discard the leaves and cut into 1 cm thick pieces.
- Juice an orange.
- Put the rhubarb in a small cooking pot.
- Add the juice, making sure, the rhubarb is not completely submerged with the juice, you want it about half way.
- Stew with the lid on for about 5 minutes. Stew a bit longer without the lid if you want reduce the liquid.
- Mash it up with a potato masher.
- Taste and add honey (or sugar of your choice) to sweeten to your (or your kid's) taste.
from More Than Just Carrots