Rhubarb compote

I have my father to thank for this one (and my ex wife who let me steal the rhubarb from her garden…)

It’s a great way to use up fruit and it makes a better breakfast than most (t’s also surprisingly good when you get back from the pub). And it means you can stick two fingers up at Pret a Manger who’ll try to charge you £3 for the same thing.

Rhubarb and Banana Compote

If this takes longer than eight minutes to prepare, you need help.

Cut up your rhubarb stalks into chunks and put in a large saucepan with a few tablespoons of caster sugar (vanilla caster sugar if you have some prepared). Throw in a few tablespoons of water and a star anise, then heat gently until the rhubarb starts to break down just a little, stirring regularly. Chuck in a sliced banana and continue to cook for just another minute and take off the heat. There should still be plenty of pieces of rhubarb just holding their form.

Let the whole lot cool down and stick it in a container in the fridge – it will do you for at least a week. Serve it with yoghurt and a little mint, and a couple of spoonfuls of granola if you’re feeling adventurous.

Thinking about it – it would be the perfect base for a rhubarb martini too – give it a try (maybe without the banana and yoghurt…)

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