When I think of rhubarb I think of ‘Roobarb and Custard’ the 1970’s kids TV show, or Rhubarb and Custard penny sweets, or endless Rhubarb crumbles every Sunday through the summer… I’m never very sure whether Rhubarb is a vegetable or a fruit and I’m always slightly panicked as to what to do with it. However, when in doubt, compote. The main reasons I love a compote are that it reduces the volume, it stores well in the fridge and it can be added to just about any pudding or breakfast. Mixed with yoghurt, added to smoothies, dolloped on top of granola or porridge or mixed with ice-cream.
5 sticks of Rhubarb
1 Thumb of ginger
2 Tbsp Maple Syrup
A little water
1) Top and tail the rhubarb to remove any scraggly bits. Cut in to approximate 1cm chunks.
2) Add the rhubarb to a saucepan on the hob with a splash of water and the maple syrup. Heat and simmer, add a tbsp of water at a time if the compote becomes too dry.
3) Grate the thumb of ginger in to the saucepan and continue to simmer until the rhubarb is pulp and no chunks remain.
4) Store in a small kilner or jam jar in the fridge.
And for nostalgia’s sake here’s the intro to ‘Roobarb and Custard’