To say I am now obsessed with discovering the world of rhubarb would be an understatement. Ever fixated on it’s crimson red allure, my love Quincy described stories of delicious meals prepared with rhubarb which inspired our creation of a rhubarb compote to accompany a deconstructed Easter cheesecake.
The morning I prepared this compote, I decided then and there that the smell drifting throughout the house was most divine. As smell is more closely linked to memory than any other sense, it came as no surprise that the sweet wafting smell of rhubarb stewing steadily over the kitchen stove conjured vivid recollections of time spent with family and friends. In my opinion, the je ne sais quoi factor of the compote is the combination of vanilla and orange juice which offsets the tartness of the rhubarb ever-so-slightly. I’ve only used 2 tablespoons of honey in this compote to ensure that this beautiful vegetable shines and isn’t disguised by too much sweetness.
In this photo, the rhubarb compote is served atop a Deconstructed Set “Cheesecake” with orange-infused oil and a hazelnut-sesame crumble. Recipe for the cheesecake is from Ottolenghi’s ‘Plenty More’.
Here are a few ideas for how to use up your jar of rhubarb compote: on top of porridge/oatmeal, overnight oats, on toast, with cottage cheese/halloumi/soft goat’s cheese, yoghurt, crumble, muffins, pancakes, waffles, cake, chia pudding, galettes, cookies, tarts, ice-cream, crepes, sandwiches etc.
Careful deliberation regarding measurements and ingredient inclusions back and forth led to this little treasure.
Rhubarb & Vanilla Compote
Makes 1 jar
- 400g rhubarb stalks, trimmed (1 bunch)
- 2 oranges, juiced
- 1 vanilla bean, split and seeded*
- 2 Tablespoons raw honey
* can substitute 1 teaspoon of vanilla bean paste
Remove the tough strings running down the rhubarb stalk, if present, much like you would with celery. Chop up the rhubarb stalks into small chunks. The smaller you chop the stalks, the shorter the stringier bits.
Add rhubarb stalks, orange juice and vanilla seeds to a sauce pan or pot, heating on a low-medium heat. Let simmer for approximately 30 minutes or until the rhubarb has completely cooked down into a syrupy liquid, stirring often to avoid scorching. Turn off heat.
Stir through the 2 tablespoons of raw honey and mix well. Let cool and transfer to a jar. Keep refrigerated for up to a week or freeze. Use on anything your heart desires.
Here are also a few more recipes I have found on the web utilising rhubarb that pique my interest:
Orange Rhubarb and Porridge
Rhubarb & Almond Upside-Down Yogurt Cake
Rhubarb Ice Cream Sandwiches
Strawberry Rhubarb Crumble
Chia Rhubarb Apricot Muffins
Rhubarb and Sumac Kimchi
Rhubarb and Strawberry Quinoa Crumble
Overnight Upside-Down Breakfast Muffins
Strawberry Cake with Grilled Rhubarb Vanilla Sauce