Hurray! It’s rhubarb season. I love the long and beautiful blushing pink stalks and I plan to spend the next weeks trying out a variety of recipes that use them. The first thing I made this year was a rhubarb compote. It can be served with yogurt or cream or ice cream, or you can use it in the rhubarb cake recipe I’ll post next.
Ingredients:
400 g rhubarb
1 clementine or orange
1 vanilla pod
5 tbsp sugar
Instructions:
1. Wash and chop the rhubarb. Put it into a pan.
2. Juice the clementine or orange into the pan. Halve the vanilla pod and scrape out the seeds. Add them and the halves to the pan as well.
3. Add the sugar. Stir everything together.
4. Cook over low heat for about 10 or so minutes, stirring occasionally.
5. Remove the vanilla pod and serve the compote.
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