Our friends have a bumper crop of rhubarb on their allotment this Spring and kindly let me pick a little to make something yummy with. I haven’t cooked with rhubarb before although I love the tartness of the flavour so I was excited to put it to use in the kitchen. We are big porridge and yoghurt eaters in this house so I wanted to make a ‘rhubarby’ topping and so this simple rhubarb and strawberry compote was born.
- 2 cups chopped rhubarb
- 1.5 cups strawberry halves
- a little fresh water
- 1.5 tbs of brown sugar (or honey/agave)
- 1 teaspoon natural vanilla extract
Take 2 cups chopped rhubarb and 1.5 cups of fresh strawberry halves and place in a small pan. Add 1.5 tablespoons of brown caster sugar and some fresh water, to the depth of half the fruit. Slowly bring the pot to the boil then reduce and allow to simmer away until the fruit breaks down to a soft, compote consistency. Skim off the froth and add a teaspoon of natural vanilla extract. Stir through and allow to cool before decanting into sterilised jars to preserve. Alternatively, if like us, you intend to eat this within a week, a bowl topped with a cotton bowl cover like this one will do just fine!
This is delicious served with greek yoghurt (I added some flaked almonds and walnuts to mine). You can also serve on porridge, or spooned over vanilla ice-cream for a yummy family pudding.