Wednesday, September 1, 2010
Spring Has Sprung
Today was so warm I didn't need to wear a cardi. I walked home from work at 6pm in relative sunlight. The air was feeling that little bit thicker, and the beautiful smell of spring was wafting up my nostrils.
Better yet, I started the day with a little summery number - cooled rhubarb compote with natural yoghurt and strawberries.
Yes. This is good news. Verrrrrrrryy good news.
I first had rhubarb compote only a few weeks ago during my trip to the Barossa (which I will write about soon!). The hotel we were staying at served a variety of delicious fruits to eat with yoghurt, including pears poached in star anise (yum) and a rhubarb compote. I was devestated I had never thought to have it before, it was everything I like in a breakfast. When I returned home, my first mission was to recreate the compote...thus resulting in my struggling to lug around a huge bunch of rhubarb for a whole day to take home that night to stew. It was definitely worth the struggle.
Makes about 2 cups...or enough for 5 breakfasts. Measurements here are very rough since I made it on a whim, the amount of sugar used is very little because I'm a fan of tartness but add more sugar if you like for a sweeter compote
1 large bunch of rhubarb, stalks trimmed to remove the leaves and woody ends
1/2 cup water
1/4 teaspoon vanilla bean paste
1 teaspoon cinnamon powder
2 tablespoons raw sugar
2 tablespoons honey
1 tablespoon orange blossom water (or orange juice)
Small squeeze of lemon juice
Natural, pot-set plain yoghurt and strawberries to serve
Chop rhubarb into chunks. Put into a deep dish sauce pan, cover with water, sugar and honey and put on a low heat on the stove. Cover with a lid and let simmer for about 5 minutes.
Stir the mixture, the rhubarb should be starting to break up and soften. Add in the vanilla bean paste, orange blossom water and little bit of lemon juice. Keep cooking on a low heat until all the rhubarb is soft and has formed a unified mass. Some people cook their compote for a long time, but I'm impatient and think that as long as the rhubarb is soft then it's edible!
Remove from heat, and while its cooling stir in the cinnamon. Put into a container to refridgerate (keeps for longer than 1 week but I wouldn't let it sit around for longer than 2).
This compote can be used in anything - dolloped on top of porridge, mixed into banana bread batter for a tart moistness, eaten with vanilla ice-cream for dessert or made into an apple and rhubarb crumble.