You know when you were young and there were foods that just seemed so ‘adult’. By that I mean as a child it was impossible to comprehend why your mum or dad actually enjoyed that particular food and would choose to eat it. I can recall thinking that about pistachio ice cream, blue cheese (I mean why on earth would you want to eat mould when there was perfectly fresh kraft single cheese/cheese sticks in the fridge) and rhubarb.
Now I love all three of those things. I guess that makes me an adult, oh bum.
When rhubarb is in season, I make this often. It’s so great to have in the fridge to make your breakfasts a little more awesome and if you need to whip up a quick dessert, you’re covered. The only problem is that it’s so damn good warm out of the oven that I’m usually scarfing spoonfuls of it bent over the baking dish that I don’t have that much left over. You know how you keep telling yourself ‘just one more spoonful’ and then…it’s all gone? Tell me you guys do this as well?
Rhubarb & strawberry compote
What you need:
- 5 sticks of rhubarb
- punnet of strawberries
- quarter the amount of brown sugar than weight of trimmed rhubarb
- zest and juice of one orange
What to do:
Preheat oven to 180C/350F
Trim ends off rhubarb and cut into 4cm chunks. Trim the green things off the strawberries and halve. Place rhubarb and strawberries in a baking dish in one layer. Sprinkle over zest, juice and sugar and bake for about 20 mins. Start checking after 10 mins as it will depend on your rhubarb the length of cooking time.
It is ready when a knife is easily inserted into the rhubarb. I prefer my rhubarb to retain its shape so will take it out at this point but if you prefer it more pureed then leave it for 5 -7 mins longer.
You can serve the compote with:
Pannacotta (I did it the other day with yoghurt and white chocolate pannacotta and it was the bees knees)
Meringue topped with double cream and compote on top
…Or all by itself, straight out of the baking dish