Ginger Cardamom Rhubarb Compote Recipe (2024)

FAQs

How do you get the most Flavour out of rhubarb? ›

"Once you let it simmer, and it's soft, let it sit overnight. Now you have these tender ribbons that you can jar up, or you can put them on anything." Removing the first layer of skin will take away its "rubbery taste" and bring out the stalk's most appealing flavors, and the brown sugar will temper the tartness.

Storing: Store any leftover rhubarb compote in a glass jar with a lid in the fridge for up to 2 weeks. Freezing: Compote can be frozen in small batches in freezer-safe bags with the air removed for up to 3 months. Let thaw in the fridge completely before serving.

Solution: Soak the rhubarb in water to reduce the acid, simmer in orange juice and sugar (and don't stir too much) to retain texture and color, and layer with lightly whipped, sweetened cream for ideal flavor and texture and an attractive, unusual presentation.

To keep it sugar free you could use a little stevia, for a low fructose option you could use either rice syrup or coconut nectar, or if you're a honey fan, a little raw honey would combine beautifully with the ginger and vanilla.

Herbs: Rhubarb's tartness pairs well with herbs like thyme, mint, and basil, which can add a refreshing and aromatic dimension to the drink. Spices: Spices like ginger, cinnamon and cardamom can add depth and warmth to rhubarb-based co*cktails, and are a great addition to winter co*cktail recipes.

Compote is not as thick as jam or jelly, and it's meant to be consumed relatively soon after making (it will keep for up to 2 weeks in the refrigerator). It's not designed to be canned or preserved for the months or years ahead.

Unlike jams and jellies, home-made compotes should be kept in sterilised jars in the fridge (for up to two weeks) or frozen for later use. Reuse old jam jars – wash them and their lids with hot soapy water, rinse with boiling water, then dry in a warm oven (about 140°C/fan120°C/gas 1).

Tips for cooking with rhubarb

In recipes, keep cooking liquids to a minimum quantity because it will dilute the colour of the rhubarb. Adding a bit of baking soda to a recipe can help reduce the acidity of your baked rhubarb dish.

Stew or poach (8-10 mins) or roast (15 mins for forced, 20 for maincrop) rhubarb. Use it to make crumbles, pies or jam. Roast and purée to make rhubarb fool. Rhubarb can also be added to savoury dishes, as its tartness can stand up to fatty meats like pork and duck well.

Method. Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

Should you peel rhubarb before cooking? ›

Cut away and discard any tough, woody, or bruised parts of the stalks. Wash the stalks thoroughly and scrub with a vegetable brush. You don't need to peel peak-season rhubarb, but by midsummer, the stalks tend to be tough and fibrous. You might need to peel them to make them tastier.