Food

Rhubarb and Ginger Compote

I’ve been living in an apartment for just over a year and it’s only now — when the weather is good — that I miss living in a house. While I count ourselves lucky to have a little balcony, the patch of grey concrete just doesn’t compare to grass and trees and open space.

Fortunately my parents don’t live too far away so I’ve been dropping by regularly to take full take advantage of their garden (and to catch up of course…ahem!). I probably never fully appreciated it when I was growing up there but it’s a pretty great area to relax in. From the lawn and the flowerbeds to the swing and the pond, it’s a proper little haven. An array of fruit and veg have also grown there for as long as I can remember and on my last visit, I snapped up an armful of rhubarb.

I’m keeping half of it to make a classic crumble to bring to my boyfriend’s house when we visit this weekend. The rest I’ve already turned in to a delicious compote. It’s so easy to make and incredibly versatile — stir in to custard, pour over plain yoghurt or use as a filling for sponge cakes.

Stir 400g bite-sized rhubarb chunks, 4 tablespoons of sugar, half a teaspoon of ground ginger and a generous squeeze of lemon or orange juice in to a medium-sized pan. Simmer over a medium heat for four to five minutes until the mixture becomes thick and slightly syrupy. Allow to cool completely before storing in a suitable container. This will make just under 400g of compote and can be kept refrigerated for up to a week.

rhubarb-compote-yogurt

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