I visited Copenhagen in March. One morning I had breakfast at Cafe Granola, Frederiksberg and totally fell for their rhubarb compote. Ever since, i’ve been determined to get my hand on a bunch of rhubarb. Luckily, I was filming for Everyday Growing Cultures at Farida’s allotment who kindly handed over a big bunch.
I chose the simplest recipe I could find, which was Martha Stewart’s recipe for Rhubarb Compote. But there are other recipes such as River Cottage (looked too runny and I didn’t have an orange to hand).
- 1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
- 1 cup sugar
- 1 piece (1 inch) fresh peeled ginger, finely grated
- Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, takes about 10 minutes
- Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat
- Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture
- Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits – I’ve stored mine in jars in the fridge and have it for breakfast with soya yogurt and granola.
- Rhubarb is not unjuiceable. (ostrichmilk.com)
- Rhubarb Compote (sunnysideellen.wordpress.com)
- Simple and Moist Rhubarb Cake (seitanismymotor.com)