This flavourful recipe will make a delicious accompaniment to your pancakes this Pancake Day!
Method:
Set the barbecue up for grilling (direct method)
Put all the ingredients into a saucepan and bring to the boil over a high heat.
Reduce heat slightly and cover with a lid. Stir occasionally so the rhubarb cooks evenly and the sugar doesn’t burn. Barbecue for about 5 minutes or until the rhubarb is broken down but some softened whole pieces remain.
Remove from the heat and taste. If it is still quite sharp simply add a tsp more caster sugar until there is a good balance between sweet and sharp.
The star anise will continue to infuse the compote so remove straight away for a delicate flavour, or leave in for an extra 5-10 minutes for a slightly more intense flavour.
Allow the compote to cool slightly before serving, or make ahead and serve at room temperature.
Ingredients
Instructions
Ingredients
400g Rhubarb, trimmed and cut into 1 inch chunks
70g caster sugar
an orange, zest and juice of
1 whole star anise
1 inch fresh ginger, peeled and grated
Instructions
This flavourful recipe will make a delicious accompaniment to your pancakes this Pancake Day!
Method:
Set the barbecue up for grilling (direct method)
Put all the ingredients into a saucepan and bring to the boil over a high heat.
Reduce heat slightly and cover with a lid. Stir occasionally so the rhubarb cooks evenly and the sugar doesn’t burn. Barbecue for about 5 minutes or until the rhubarb is broken down but some softened whole pieces remain.
Remove from the heat and taste. If it is still quite sharp simply add a tsp more caster sugar until there is a good balance between sweet and sharp.
The star anise will continue to infuse the compote so remove straight away for a delicate flavour, or leave in for an extra 5-10 minutes for a slightly more intense flavour.
Allow the compote to cool slightly before serving, or make ahead and serve at room temperature.