Rhubarb compote...

Only 3 simple ingredients and such a result. Simple combination of pure water, sugar and fresh fruit. I love rhubarb, I adore its smell, bright pink colour and how well it goes with so many different things - being it sweet or savory. Last week, without any thinking at all, I bough two bunches of rhubarb. Then I went home. I was staring at those greenish pink stalks and was thinking "so now what?". Didn't want a pie, or another jam, so I grabbed first book on my bookshelf, which happened to be "Ballymaloe cookery course" and started flipping through it looking for an inspiration...

Rhubarb compote - something so simple yet so versatile. You're probably thinking immediately about your breakfast, and you're right. What I've already found out is that, it's not only brilliant on my morning porridge or mixed through my yogurt, but also great in my drinks (both soft and those spiked ones...). Take advantage of this season, go buy some rhubarb and make yourself some sweet, pink, sticky compote!

How to make it...

Sugar syrup:

- 450 g caster sugar
- 600 ml water
- 600 g rhubarb, cleaned and cut into 1 cm pieces


For the sugar syrup: 

Put the sugar and water into a heavy-based pan and stir over a low heat until the sugar is dissolved. Increase the heat and bring to the boil. Boil for 2 minutes, then allow it to cool. Store in the fridge until needed.

For the compote:
Put the cold sugar syrup into a stainless steel saucepan, add the rhubarb, cover, bring to the boil and simmer for just 1 minute (no longer or it will dissolve into a mush). Turn off the heat and leave the rhubarb in the covered saucepan until just cold. Chill in the fridge for a couple of hours if possible before using.


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