The second thing I made with the first rhubarb harvest this year is a rhubarb compote from Delia Smith. The simplicity of the recipe is what drew me to it. Lundulph had asked for a spicy chutney, but I didn't have all the ingredients, so that'll have to wait until I've been grocery shopping.
700 g rhubarb stalks, trimmed and washed
75 g caster sugar
- Pre-heat the oven to 180 °C (160 ° fan).
- Cut the rhubarbs into 2 cm chunks and arrange on a shallow baking tray.
- Sprinkle the sugar evenly over them and bake for 30 minutes until they are soft.
- Remove from the oven and let cool down somewhat, then carefully transfer to a glass jar and let cool down completely and store in the fridge.
This turns out very nice, sweet and sour at the same time. Possibly I baked the rhubarbs a bit too long, because they wouldn't keep their shape in the transfer to the jar. I think combined with custard, mascarpone or pannacotta would be really tasty and sprinkled with some crushed up ginger nut biscuits for a bit of crunch.
I made two batches because I had rhubarbs to spare and the 1 litre jar I transferred the compote to was only half-full after the first batch. As it happened, I couldn't quite fit everything into the jar, so had a few of the chunks with some raspberry liqueur jelly for dessert. Yummy!
I think a little maple syrup would also be quite nice to drizzle over the rhubarb before serving.