I picked my first rhubarb crop of the season this week. These last few years of trying to grow some of my own fruit and veg, rhubarb has been my biggest success. Unfortunately the rhubarb that grows in my garden is more green than pink especially when cooked but it still tastes just as good. This year I decided the first thing I would try was a compote with a hint of ginger (we discovered rhubarb and ginger crumble last year and loved the combination). The recipe (if you can even call it that) is really quick and simple (less than 30 minutes from garden to jar). It’s delicious stirred in to porridge or natural yogurt.
Approx 550g (5 stalks) rhubarb
3 tbsp sugar
1/2 tsp ground ginger (optional)
- Wash the rhubarb and chop in to 1cm pieces.
- Place in a pan with the sugar, a splash of water and ginger (if using) . Simmer over a medium heat for 15 minutes, stirring occasionally.
- I poured mine in to a sterilised mason jar, straight from the oven and stored in the fridge (since I knew I would start using it straight away).