A simple recipe for rhubarb compote
Enjoy the flavours of spring and summer for longer by preserving seasonal fruits and vegetables. Here’s Rebecca’s quick recipe for rhubarb compote.
‘Rhubarb is a low-maintenance plant, but it produces a lot. You can make this from fresh or frozen’
Rebecca, potter, UK
Rebecca's rhubarb compote
Makes two to three jars
Ingredients1 large bunch rhubarb, washed and leaves removedaA few tablespoons of sugar to tasteJuice of 1 orange or lemon
Method1. Roughly chop the rhubarb stalks into equal-sized pieces and combine with the sugar, citrus juice and a little water in a large pan.2. Simmer on a medium heat for five minutes, or until rhubarb begins to soften.3. Cook for a further five to 10 minutes, stirring occasionally.4. Enjoy straight away or ladle the stewed fruit into sterilised jars and save for another day.
‘Rhubarb compote will keep for about a week in the fridge, or you can freeze it. We like it with yoghurt and muesli’
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Styling: Abigail EdwardsPhotographer: Debi Treloar
Follow Rebecca at moderncraftworkshop.com