So lovely to see rhubarb emerging from it’s winter dormancy; a confirmation that spring has most definitely sprung. And so good to have new season’s produce in our fruit and veggie bags at last, yippee. But how do you eat and enjoy yours? Crumble of course is the obvious choice, and there’s no arguing a rhubarb crumble is a very fine pud. But rhubarb also makes a great pie, tart, cake or muffin. And for a savoury twist it’s lovely cooked down with a little sugar and thyme and served with mackerel. But for breakfast or an easy pud, how about making a simple but nevertheless delicious compote to serve with greek yogurt, pancakes, porridge or granola. This recipe is flavoured with stem ginger and orange, blood orange if you have one.
450g rhubarb, washed and sliced into 4-5 cm lengths
1 blood orange, juiced, or an ordinary orange
50g light soft brown sugar
1 dessertspoon finely chopped stem ginger
1 dessertspoon syrup from the stem ginger jar
- Place the sliced rhubarb, orange juice, sugar, ginger and syrup in a medium saucepan.
- Place on a gentle heat and cover with a lid.
- Cook for 8 to 10 minutes, stirring from time to time, until very tender and just about holding some shape.
- Serve. It’s as easy as that!.