With lots of our delicious home-grown rhubarb for sale in the farm shop, it would be silly not to make the most of it whilst it’s still in season!
Why not try this super recipe for a light summer dessert?! This Rhubarb Compote is fab either on its own, served with yoghurt (Tims Dairy is our favourite!) or alongside some delicious local ice-cream.
For this recipe, you’ll need to pick up the following items (all of which, bar the grenadine, are available in the shop):
- 500g Peterley home-grown rhubarb
- 150g sugar
- 150ml water
- 2 oranges, zest and juiced
- 1 tablespoon grenadine
- 1 thinly sliced raw beetroot.
Method:
- Cut the rhubarb into thin sticks (about 4cm x 1cm).
- Cook with the sugar, water, zest and juice of the oranges, grenadine and a thin slice of raw beetroot. The beetroot adds a bit of extra colour but remember to remove before eating!
- Cook slowly either in the oven or on the stove top until tender, approximately 15 minutes.
- Cool.
- Orange segments can be added to make this a rhubarb and orange compote!
This recipe is taken from ‘Everyday & Sunday Recipes from Riverford Farm’ by Guy Watson and Jane Baxter.
