Rhubarb and vanilla compote

Rhubarb and vanilla compote

By
From
Treats
Makes
2 × 250 ml jars
Photographer
Danielle Wood

Rhubarb is one of my all-time favourite ingredients. This compote is so easy to make, and has a beautiful translucent pink colour. Keep a jar for yourself and eat it with yoghurt, granola or ice cream, and make the other one into a pretty gift by tying a spoon to the side.

Ingredients

Quantity Ingredient
500g rhubarb, trimmed and chopped into 5 cm chunks
250g caster sugar
1/2 vanilla pod, split in half lengthways and seeds scraped out

Method

  1. Place the rhubarb, sugar and vanilla seeds in a saucepan with a lid. Stir the mixture to combine the ingredients, and then set aside for 20 minutes to release the juices.
  2. Heat the mixture in the saucepan over a high heat. Bring to the boil and then simmer over a low heat, shaking the pan occasionally, for about 10–15 minutes, or until the rhubarb is tender but still keeps its shape. Allow the mixture to fully cool, then divide between two clean jars. Seal and store in the fridge, and eat within a week.
Tags:
Treats
April
Carter
gift
handmade
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again