- Breakfast |
- Dessert
Rhubarb Compote (with Vanilla Bean Panna Cotta)
- 5 MINS
|
- 30 MINS
|
- Makes 3 cups
We created this rhubarb compote with our friends at Queen’s Harvest, gently stewing it until luscious and soft. Cinnamon, vanilla bean and a touch of sugar make it fragrant and just the right side of tart. While we love it alongside Nigella Lawson’s silky vanilla panna cotta, it’s equally good with crumble, rice pudding, or spooned over yoghurt for breakfast.
(This recipe makes about 3 cups, which can be stored in the fridge for 1–2 weeks or frozen for later.)
We created this rhubarb compote with our friends at Queen’s Harvest, gently stewing it until luscious and soft. Cinnamon, vanilla bean and a touch of sugar make it fragrant and just the right side of tart. While we love it alongside Nigella Lawson’s silky vanilla panna cotta, it’s equally good with crumble, rice pudding, or spooned over yoghurt for breakfast.
(This recipe makes about 3 cups, which can be stored in the fridge for 1–2 weeks or frozen for later.)
Ingredients
- - 1 bunch rhubarb stalks, roughly chopped in 1-2cm chunks
- - 2/3 cup white sugar
- - 125ml water
- - Vanilla bean
- - Zest of one orange
- - 1 cinnamon stick
Steps
- Slice vanilla bean down the centre and scrape out the beans.
- In a heavy cast iron pot, add rhubarb, sugar, water, cinnamon stick, vanilla bean seeds and pod. Bring up to heat over a medium flame, stirring until the sugar dissolves.
- Turn the heat up to medium-high and let the rhubarb gently bubble away, giving it a stir every so often so that it doesn't stick to the bottom of the pot. After about 20 minutes, the pieces will soften and stew into a soft compote, with just a few pieces still holding their shape. Do a taste test - you may want to stir through another spoon or two of sugar. Cook for a few minutes more until thickened.
- Remove from the heat, take out vanilla bean and cinnamon stick and allow to cool.
