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Rhubarb Compote
Rhubarb Compote or stewed rhubarb is a very simple way to cook the ever popular rhubarb. It only takes a few ingredients and minimal skill to cook up a beautiful bowl of fruit compote that you can serve in so many different ways.
Equipment
- 1 weighing scales
- 1 Medium saucepan
- 1 wooden spoon
- 1 Measuring spoons optinal
- 1 small bowl optional
Ingredients
- 400 g rhubarb fresh or frozen
- 100 g sugar
- 1 tbsp water optional
- 2 tbsp cornflour optional
Instructions
- Prepare 400 g (3 cups) rhubarb by cutting off the leaves and stem. Cut into even sized pieces.
- Place the rhubarb into a saucepan with 100 g (½ cup) sugar.
- Heat gently until the rhubarb starts to release its juices and all the sugar has dissolved.
- Bring the pan to a gentle simmer and cook the rhubarb and sugar until the rhubarb is soft. This should take about 10 minutes.
To create a thicker compote (optional)
- Mix 1 tbsp cornflour (cornstarch) with 2 tbsp water.
- Add the cornflour mixture to the pan of cooked rhubarb and continue simmering for a further 5 minutes.
To serve
- Spoon or pour the rhubarb compote into a serving dish. Serve warm or cover and store in the fridge.
- Serve rhubarb compote with custard for a traditional dessert or for breakfast with yogrut and granola.
Nutrition
Calories: 88kcalCarbohydrates: 22gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 3mgPotassium: 192mgFiber: 1gSugar: 17gVitamin A: 68IUVitamin C: 5mgCalcium: 58mgIron: 0.2mg