I love rhubarb, I love the word rhubarb, I love the colour of rhubarb, I love the taste of rhubarb.
In memory of my one of my favourite childhood cartoons I was going to make Rhubarb and Custard but in the end I just made a compote. However, this would work really well with custard, cream, panacotta, all sorts of things really. I ate some last night with some pan fried mackerel fillets and some sauteed potatoes. I also then snaffled some up warm with ice cream and today I think i might make a little fool out of the remaining compote, some cream, vanilla and a little sugar.
This compote is super easy to make and as you can see from above goes with lots and lots of different things.
Rhubarb and Ginger Compote:
Rhubarb, cut into short sticks
Stem ginger, about one nugget chopped finely and a slurp of the syrup from the jar
Juice of an orange, I used a very lovely blood orange from my local green grocers but any will do
Pop all the ingredients in a pan and cook gently until Rhubarb is tender but not completely collapsed. Sugar wise, I shook some in from the jar, rhubarb can take quite a lot so taste as you go, you can add more at the end so keep trying and you’ll find your perfect balance.
Serve warm as a dessert with custard, french toast, cold with panacotta, mixed with youghurt, cream or as a sweet and sour element to a nice bit of mackerel as described above.