Rhubarb Compote Recipes
Rhubarb and spring arrive together. I love Rhubarb. It's the first to wave the 'I have survived the winter' flag in my otherwise desolate garden. Last Autumn I put my Rhubarb to bed under a duvet of well rotted manure, my efforts were rewarded as my rhubarb peeked above ground a month early from its winter slumber pink and ready to be plucked.
This compote recipe is so versatile. Delicious served with granola, thick Greek yoghurt or as an addition to Champagne or prosecco as a pretty and gratifying spring cocktail-
- 400g New season Rhubarb cut into 3cm pieces
- Finely grated rind and juice of one orange
- 150ml water
- 400g sugar
- 1 dessert spoon of Arrowroot.
Pour the chilled syrup into champagne flutes, and then top up with the chilled Processo, Cava or Champagne, stir to mix and add a few pieces of rhubarb from the compote, then top off with more Champagne or Prosecco, pouring gradually, the mixture will bubble madly for a minute!
Granola described once as 'a third layer of clothing on a cold morning' crunchy, nutty, sweet and spicy. We have this for breakfast with Greek yoghurt or loaded onto a big bowl of creamy porridge with lots of delicious compote made from rhubarb in the garden.
- 250g Jumbo oats
- 100g Flaked almonds
- 100g Sunflower seeds
- 100g Pumpkin seeds
- 1 teasp grated nutmeg
- 1 dessert spoon of ground cinnamon
- A pinch of salt
- 70ml sunflower oil
- 70g honey
- 150g ready to eat apricots, cut into chunks.
- Pre heat the oven to 150C. Toss the dry ingredients together except the apricots, then add the oil and the honey and mix to coat thoroughly.
- Spread the mixture on two baking sheets lined with parchment paper and bake until golden, turning every 10 minutes so that it browns evenly. The granola should be ready after 30 minutes - cooking time may vary from oven to oven so keep an eye on it so that it doesn't burn.
- When it comes out f the oven allow to cool and then add the apricots. As the granola cools it will lose it stickiness and become crunchy.
- Store in a tightly sealed jar or bag.
I use the traditional enamel plates to make this tart. They are about 20cm / 8inches wide. An 20cm/ 8 inch loose bottomed tart tin will work also.
- 225g cold butter cut in small cubes
- 50g Castor Sugar
- 2 Small Eggs beaten with a dessert spoon of cold water
- 400g Plain Flour
- A dessert spoon of cold Water
- For the Rhubarb
- 400g Fresh Rhubarb, washed and chopped into 3cm pieces
- 150g Castor Sugar
- Finely grated zest of one orange
- To make the pastry, in a food processor blitz the flour, sugar and butter until it resembles breadcrumbs; add the eggs and water make a non sticky doughy consistency.
- Knead the pastry on a floured surface into a ball, wrap in cling film and chill in the fridge for about 20 minutes.
- After chilling, roll out ½ the pastry on a floured surface until even and wide enough to cover the tart plate
- Grease the tart plate or tin and place the pastry on top (if pastry hangs over the side don't cut it off.
- Next toss the rhubarb in the sugar and orange rind, and put on the pastry base.
- Roll out the remainder of the pastry and place on top of the Rhubarb. Use water to seal the pastry base and top together and for a better seal and look, go around the edges and press down with a fork. With a sharp knife trim off the edges and pastry bits sticking out and keep for decoration.
- Make a few cuts with a sharp knife on the surface of the pastry a few times to allow hot rising air to escape while cooking and decorate your Rhubarb tart in any way you please!
- Wash some egg on the surface to create a glossy look when cooked and also sprinkle some sugar on top for taste and effect.
- Place Rhubarb tart into a pre heated over at 180°C/350°F for 45 minutes to 1 hour.
- Let the tart cool and serve on its own or with fresh cream or custard.
Photography: Shane O Neill
Food Styling: Leona Humphreys www.onefineplate.com