Rhubarb is truly one of my favourite fruits; it’s gorgeous in every way: look, colour, taste, versatility. Honestly, once you go rhubarb, you never go back – I absolutely love it’s acidity that perfectly cuts through a creamy yoghurt or cake or pudding and adds an extra depth of flavour.
This is a recipe for a really simple little compote, that you can actually have with anything: in a pudding (chia, bread pudding, etc), with plain yoghurt, with scones or muffins – you name it. There is literally no work to do here except eagerly wait.
You will need:
300g rhubarb (or 3 medium stalks)
60g unrefined cane sugar
Wash the rhubarb, trim the ends off and cut the stalk up into 1cm chunks. Pop in a colander over a bowl with the sugar, making sure it’s well mixed through. Leave out for 3 hours (or at least 1). The sugar will basically ease the acidity from the rhubarb and make it sweat. The longer you wait, the less acidic your compote will be.
Pop the sugared rhubarb with its juices in a small pot on a low heat and simmer slowly for about 45 minutes to 1 hour.
Enjoy hot or cold and store in an airtight container in the fridge.