Quick Rhubarb Compote

Serves 6

Ingredients

1 bunch rhubarb cut into roughly 2 inch lengths
1/2 cup caster sugar
1/4 cup rice wine vinegar
Pinch of salt

Summary

Put a pot for which you have a lid (and which can hold all the rhubarb) on over a medium low heat. Add the sugar and watch as it begins to melt, stirring regularly – we used a silicone spatula. At first everything will clump and feel like it’s going wrong, don’t fret. Keep cooking and moving the caramel around the pan until the clumps have dissolved. If you find the caramel is smoking simply take it off the heat, allow it to calm down a bit, then put it back on. Once you’ve got a liquid that’s amber in colour pour over the rice wine vinegar and salt and watch it transform! It’ll become gelatinous and gloop together. Again, keep it cooking on low and move it around, in time it will all dissolve into liquid.

Once the burnt caramel is made, dump in your rhubarb stalks and stir to coat them all in the glorious sauce. Then put a lid on and leave it for 4 mins. Take the lid off, stir, then return the lid. Do this until the rhubarb has completely disintegrated into a glorious compote – ours took about 20 mins.

If you’re not eating it right away you can store it in an air tight container in the fridge for we suspect a week? Maybe check after 5 days.

We love having this on Barambah Bush Honey Yoghurt or our morning porridge.

 

Hints and Tips

Recipe by Carla Lalli Music