Rhubarb and Rose-Water Compote
Rhubarb makes an easy dessert for any occasion. Once made the compote will keep in a jar in the refrigerator for up to a month, making it a great stand by dish on its own or with yummy orange madeleines. The rhubarb compote with rosewater makes a delicious combination.
How many Portions
Prep: 5 minutes
Cook: 10-15 minutes
Cook: 10-15 minutes
Ingredients
Rhubarb Compote
- 400g rhubarb, washed, end and leaves trimmed, finely chopped
- 150g caster sugar
- 1 tbsp rose-water
- 1 tbsp water
To Serve
- Mascarponeor Clotted or Thick cream
Method
Method- Rhubarb Compote: Place the rhubarb, sugar, rosewater and water in a saucepan over a moderate heat. Leave the rhubarb to simmer for 10-15 minutes, stirring occasionally until the rhubarb has broken down into a thick puree and the liquid has reduced. Remove the rhubarb from the heat and allow it to cool or serve it warm. If preparing in advance store in a jar in the refrigerator
- To Serve: Serve with a spoonful of mascarpone or thick cream.
Recipe Ideas
Spanish Sausage and Bean Stew with Fresh Mint
6 Portions
Prep: 20 minutes plus 12 hours for soaking the dried beans
Cook: 1 hour and 30 minutes to 2 hours
Recipe
Keywords:
Categories:
desserts