I made this today and feel so wholesomely brilliant that I just had to write and tell you about it.  It is a rhubarb compote and it is my new favourite thing for these reasons:

1.  So easy to make!
2.  Makes delicious dessert when served with yogurt, ice-cream or whipped cream.
3.  Stores in the fridge for ages (well at least a week/10 days) so is a great fall-back for unexpected visitors.
4.   It’s fabulously pink (and looks great in one of those old-fashioned jars!)
5.  Soooo in season (that is Rhubarb but I hear pink is too).

The recipe is based on Nigella Lawson’s Rhubarb Fool from her book ‘Forever Summer’, which I have been making for years now.  But it wasn’t until I left it  in the oven for too long that  I came across my own version of it…

Leaving it in the oven for longer didn’t burn it to a frizzle like I had feared, but made the rhubarb a bit thicker and more jam-like than the recipe.  I jarred it and put it in the fridge and used it later, dolloping it onto vanilla ice-cream for an easy last-minute dessert. It was fantastic and (I felt) even better for its slightly thicker consistency.

To make this big jar pictured I used:

-almost 2 kilos of rhubarb (it was on special offer)
-600g caster sugar
-a vanilla pod

Cut the rhubarb into rough chunks and place in an oven proof dish.  Cover with the sugar and the seeds from the vanilla pod. Cover with foil and bake in the oven at 190° (gas mark 5).  For a saucier version bake for 1 – 1.5 hours, and for a jammier consistency leave in for up to 2 hours.

Lakeland sells Le Parfait preserving jars like this one but my absolute favourite jars are by Weck, a German based canning company.  They are easy to buy direct from Weck in the States but tricky to find over here — thankfully Toast mailorder has just started to stock a small range.

Mo. x

For a printable version of this recipe, click here.


Comments (7)

April 20, 2010

I do love rhurbarb!

April 21, 2010

I am obsessed with rhubarb and it’s beautiful blush pink quality, and will try almost any recipe that incorporates it. So I will definately give this a go! Nigella’s recipe for Rhubarb & Muscat jelly is lovely, and the Rhubarb Meringue Pie to die for. I think they’re both in How to Eat.

April 21, 2010

I have those same jars! I must make this!

April 21, 2010

Just got some rhubarb at the supermarket 🙂

May 11, 2010

So…. I don’t see any seeds in the vanilla pod. Am I missing something? HELP!

May 11, 2010

Maybe seeds is not the correct term actually – I’m now a bit insecure – it looks like a tar like gunk that you scrap out from the middle of the pod. When it is added to liquid it dissolves and you see lots of tiny tiny seeds (they are the tiny black dots you see in loads of vanilla desserts (like Panna Cotta or the like). Also another tip – if there is still lots of liquid after cooking – drain the mixture through a sieve into a cooking pot and simmer the fluid over a low heat until about half has disappears and then read that to the rhubarb mass – you want the compote to be a bit runny. Hope that helps. I made another big batch last week and have been having it every morning with Yeo Valley natural yogurt and Dorset Cereals fruity museli (the one in the dark blue box) it is seriously heaven!

April 28, 2011

[…] book ‘How to be a Domestic Goddess’. Here’s the recipe (and here and here are some other yummy rhubarb recipes we shared with you in the […]

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