rhubarb and ginger compote recipe
As far as I’m concerned, rhubarb season is one of the best. I don’t know if it’s because after a long dark winter, I’m desperate for that sharp zing of pink colour and taste… or maybe its the perfect excuse to make Sunday crumble and custard - either way I’m here for it. I love making a compote with fiery ginger and freezing it into cubes so I can enjoy it for longer. Swirled into greek yoghurt and topped with berries and/or seeds and nuts is one of my favourite spring breakfasts. I found a recipe here but left out vanilla essence and added fresh ginger instead… and also reduced the sugar quantity a lot. It mentions adding food colouring if you’re using frozen rhubarb but that feels wrong when something is so natural.
Rhubarb & Ginger Compote
250g rhubarb roughly chopped
30 - 40g Caster sugar (depending on how sweet or sharp you want it)
1 Lemon zested
1 Thumb sized piece of fresh ginger grated
-
Place all the ingredients into a large saucepan along with 2 tbsps of water. Simmer over medium heat for 10 - 15 mins until the rhubarb has softened and the mixture looks thicker. Transfer to a bowl, leave to cool completely and then store in the fridge to add to yoghurt etc. I freeze just over half the quantity into ice cube trays and pop two out to defrost in the fridge the night before ready for breakfast in the morning. The rest keeps in the fridge for about a week in an airtight container.
