Quick and Easy Rhubarb Compote

Sometimes the most delicious things are also the simplest and quickest things to create. And when they're very versatile as well, that's even better! At An Extra Slice we are big fruit compote fans. We've heard it said that if you have eggs in your fridge then you always have a meal. We agree (unless you're a vegan!) but we also believe that if you've got a fruit compote in the fridge then you've always got a dessert!

So when we got hold of some rather tasty-looking rhubarb lately, we decided that a compote was the only way to go - especially as it was our first time cooking with rhubarb and we wanted something very simple that would truly allow the flavour of the rhubarb to shine through.

When it comes to rhubarb, we are complete and utter novices. Growing it, cooking it, eating it... We have no real knowledge of rhubarb. We don't even know what it tastes like - and no rhubarb-flavoured yogurt mist definitely does not count! But we've always yearned to give it a try, especially when stumbling upon a delicious looking recipe in which rhubarb is the star of the show. So when we came across some rhubarb at our local store, we knew a bunch of it was coming home with us... Even though we had no clue what we were going to do with it!

We decided to keep it simple as we were absolute beginners when it came to cooking with rhubarb, so creating a compote seemed like the ideal choice. When you're a rhubarb rookie, you have to get guidance wherever you can - and in our case guidance came via Google and YouTube! From the information we got, we were able to come up with a super simple and easy to prepare rhubarb compote which only really needs two ingredients (we know, right - how easy can it get!)

One of the reasons why we're fruit compote-mad here at An Extra Slice is because it's so easy to prepare and can be ready within twenty minutes of cooking, it's also a great way to use up a large amount of fruit and it's so versatile. As well as serving it with custard or yogurt, as compote is so often consumed, it can also be used as a layer in a trifle or on a cheesecake; a topping for a sponge pudding; as a filling for a tart or pie; a topping for ice-cream, pancakes or waffles; eaten for breakfast with muesli... this list can go on and on (a bit like Angel!)

FREEZING RHUBARB

If you get a bumper crop of rhubarb then chances are that you might want to freeze some of it to use later on in the year. This is handy as rhubarb is only available during the spring and early summer.

Instructions:

• Wash the rhubarb and make sure they are thoroughly dry before you begin preparing them for the freezer.

• When dry, chop the rhubarb into pieces of the required size. For us that will be between one to two inch pieces.

• Line the pieces on to a baking sheet and then flash freeze.

• When frozen, portion them out into individual freezer bags.

• Rhubarb should last around six months.

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WHAT EXACTLY IS COMPOTE?

The best way to describe compote is as a thick fruit sauce that can be made with various types of fresh or frozen fruits such as berries or stone fruit. When combined with sugar and stewed briefly on the stove (or even in the oven), you end up with a thick, chunky fruit sauce that is absolutely delicious.

CONSISTENCY AND COOK TIME

Compote has a consistency that's thicker than a regular sauce or coulis but not as not as thick as jam, and it shouldn't be gelatinous like jelly. But that said everyone has their preferences as to how thick/saucy/jammy/runny a compote should be.

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Also remember that the longer you cook the compote for, the fruit pieces will break down a lot more and there's less chance of them holding their shape.

STORAGE AND SHELFLIFE

Once your compote has cooled completely, it can be kept in the fridge for up to two weeks. We can't say for sure because no batch of compote has ever lasted for more than a week in our house! If you're storing it in the fridge, spoon the compote into a dry, sterilized glass jar or airtight container, and keep covered. And always be sure to use clean, dry utensils when helping yourself to some compote in order to prevent any contamination.

This compote can also be stored in the freezer. Place in freezer bags once the compote has thoroughly cooled, and then freeze for up to six months. It can then be thawed in the refrigerator overnight when you want to use it, or you can heat up in a saucepan over a gentle heat if you're serving it warm..

SUGAR, SUGAR!

White granulated or caster sugar, works well in this recipe. You could very well use brown sugar, maple syrup or honey if you prefer but remember the flavour will be altered depending on what kind of sweetener you use. It won't be bad of course - just different!

After you take the compote off the stove and you feel it's not sweet enough - or alternatively not tart enough - you can always add more sugar (or lemon juice!) to suit your taste.

RHUBARB COMPOTE

You Will Need

• A medium-sized saucepan

• A wooden spoon

• Freezer bags or sterilized jam jars

• A suitable spoon for spooning into jars or bags

• A funnel (optional)

Ingredients

1 lb. rhubarb, sliced into one inch pieces

1 cup white sugar

1/8 cup sago (optional)

Method

• Place the rhubarb and sugar into a pan and leave to sit for ten to thirty minutes. This is to minimize the risk of the rhubarb burning when it's cooking.

• Place pan over a medium heat and cover.

• If necessary, add a splash of water to aid the sugar. You shouldn't need more than that.

• After ten minutes reduce to a low heat and cover.

• Cook for ten minutes. At this stage the compote should still have chunky pieces of rhubarb. Otherwise leave on heat until it reaches the desired consistency.

• Take off the heat and leave to cool.

• If necessary strain the compote but don't discard the liquid.

• If you wish for the compote to keep its shape, don't strain the liquid but instead add sago to it. Stir until sago has turned completely translucent. Add a little water if necessary.

• When compote is ready, cool a little, and then pop into sterilized jars. Or portion them out into freezer bags and place in the freezer for when you want to use it.

NOTE:

• We added the sago to absorb all that liquid that we didn't want to get rid of as there's a lot of flavour in there! We also wanted the rhubarb compote to hold it's shape as it was going to be a layer in a dessert. However the sago step is optional so if you don't want to use it - skip it!
  

• The amount of sago you use depends on how much liquid (liquor) the compote produces. We used an eighth of a cup but you may need more or less.

• If you accidentally add too much sago, you can add water as required. Apple or cranberry juice also works very well and is more flavourful.
  

• If there's too much liquor in your compote that you don't want to use, strain the compote but reserve the liquor. It can be used in drinks, pour over ice cream etc.
  

• We kept the compote very basic as we only wanted to get the taste of the rhubarb but you can add other flavours such as ginger, orange or rose.
  

• Rhubarb pairs really well with apple or strawberry.