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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

Pancakes 3 346X318
  • 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.
Ingredients
Instructions

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