Simple Rhubarb Compote
Compote is a great way to enjoy Rhubarb. Since Rhubarb is a very tart vegetable, it is cooked with sugar or other sweetners to cut through the sharpness. Rhubarb Compote can be simply used as a topping on Ice-creams or Desserts or Cakes. But instead, why not use it to make my Rhubarb Panna-cotta?
How to make Rhubarb Compote
To begin with, clean the Rhubarb stalks to rid them of any dirt and cut them into 2 inch segments. In a saucepan, combine the Rhubarb segments with sugar, lemon zest and lemon juice (lemon is added to enhance the flavour and also to enable the compote to firm up), along with some vanilla and cook on medium heat. The Rhubarb will release its juices. Bring the mixture to a boil and lower the heat and gently simmer, stirring continuously until the Rhubarb begins to disintegrate.
Take it off the heat and run a stab mixer through the contents of the saucepan and blend to a smooth consistency. Let the Rhubarb compote cool completely to room temperature. Transfer to an air-tight container and refrigerate.
Rhubarb Compote
Equipment
- 1 Saucepan
- 1 Stab mixer
Ingredients
- 200 gms Rhubarb (chopped)
- 50 gms Sugar
- 2 tbsp Lemon zest
- ½ pc Lemon, juiced
- 1 tsp Vanilla
Optional Ingredient
- 1 slice Beetroot
Instructions
- In a saucepan, combine the Rhubarb, Sugar, lemon zest, Lemon juice and Vanilla and cook on medium heat till it boils.
- Lower the heat and cook , stirring regularly until the Rhubarb begins to disintegrate
- Take it off the heat and using a stab mixer, blend to a smooth consistency
- Let the compote cool completely, transfer to an airtight jar and refrigerate
Notes
- Although Rhubarb is generally Crimson red, some parts of the stalks can be green in colour and the colour of the compote will vary accordingly. Also, the colour will dull a bit while cooking. To keep it vibrant and continue to have a reddish tinge, add a thick slice of beetroot while cooking the Rhubarb in the sugar.
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