Just in case you've ran out of ideas, here's the recipe for my rhubarb, apple and vanilla compote. Decadent over ice cream but just as good served over some fromage frais- for breakfast!
Rhubarb, Apple and Very Vanilla Compote
Makes about 750-800ml
600g rhubarb, cleaned and chopped in small pieces
2 Braeburn apples, peeled, cored and chopped
3 tbsps orange juice
1 fat vanilla pod, halved and seeds scraped out, use the pod as well
300g gelling cane sugar
Put all the ingredients into a heavy- bottomed pan and allow to simmer for about 20 minutes. Pour into sterilized jars.
Note: I don't bother removing the vanilla pod from the compote.
2 comments:
Oh-la-la! I think I have to try this on the weekend. I finally have my very own rhubarb growing in my garden. Thank you for the recipe!
Oooh I have some rhubarb in need of eating, now i know what I'm doing with it. Thank you!
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