I had a few sticks of Rhubarb in my veg box this week, not enough to make a crumble but just enough for something…so I decided to make a compoté to jazz up a bowl of porridge on a lazy Sunday morning.
I’ve made a ginger, rhubarb compoté on its own before and its such a lovely contrast of flavours. The sharpness of the rhubarb and the heat of the ginger would make anything you pair it with miles more interesting.
This morning I had a jar of cardamom pods starting me in the face from the vats of Yogi tea I had made yesterday and I thought I’d throw a few of them in as well and it worked out really well! Yay!
Its hard to call this a recipe, but if you want to make it at home, this is how I did it…
- 5 sticks of rhubarb
- 1/2 inch piece of ginger
- 5 cardamom pods, cracked open with a knife
- 1/2 tsp vanilla bean paste
- 4 tblsp maple syrup
Wash and chop your rhubarb and add it to a heavy based pot. Peel and grate the fresh ginger into the pot (leave the stringy bits out). Add the cardamom, vanilla and maple syrup and let simmer on a very low heat for about half an hour or until the rhubarb is soft.
I would imagine this tastes even better the next day but ours didn’t last that long!
As I said, I used this to jazz up my porridge but it would be amazing with yogurt or vanilla ice cream, or just on its own.
Another added bonus is it appears to be very settling on the stomach (stewed fruit and ginger). My hubby had a bit of unsettled stomach this morning (might have had something to do with Saturday night 🤫😉) and this settled it right down.