Serves: 12
Spicy Rhubarb Compote
- Prep Time
- 10 min.
- Cooking Time
- 20 min.
- Method
- Direct
- Prep Time
- 10 min.
- Cooking Time
- 20 min.
- Method
- Direct
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
- 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.
This flavourful recipe will make a delicious accompaniment to your pancakes this Pancake Day!
Method:
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
