The cooking school at Kerrouet House has its own garden and we are blessed this year with wonderful Rhubarb. Unlike the past three years, this season has been great for growing and we are about to harvest some of the finest stalks yet. Everyone should taste fresh rhubarb and everyone should be able to know how to to make a rhubarb compote. It is very simple and not at all sinful!
You will need
half kg tender rhubarb
quarter litre water
175 g sugar
1 vanilla pod
Method
Rinse the rhubarb stalk after cutting off the base and leaves. Cut the stalks into pieces 2 cm long. Cook a syrup from the water sugar and split vanilla pod. Add the rhubarb to the syrup and bring slowly to the boil. Remove from heat and let stand for 15 minutes. Discard the vanilla pod. Remove the rhubarb pieces carefully and place in a serving bowl. Reduce the syrup slightly and pour it over the rhubarb.
Another way to do this without making syrup is to place the rhubarb pieces in a baking dish and sprinkle with sugar. Cover with foil. The rhubarb will be tender after 15 minutes at 150 degrees or until it begins to get juicy.
Rhubarb compote is great with ice cream, yoghurt, custard, or simply on its own. It can also be combined with porridge for breakfast and with healthy options liked baked oates but that is a dish for another day!
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