Rhubarbs are the most fruity and delicious vegetable …it is so versatile, beautiful and tasteful both in the sweet and salty kitchen and we can’t live without this beauty in the preserve kitchen. We love rhubarb compote also known as stewed rhubarbs… it’ is to die for – good with a lovely roasted chicken, cakes, pancakes, porridge or in a trifle or just served plain with whipped cream, crème fraiche or vanilla ice cream.
500 grams of rhubarb
200 grams of sugar
2 tablespoon of water
1 vanilla pod
Wash the rhubarb stalks, trim them and cut into 2 cm pieces. Take a large saucepan and bring the rhubarb, sugar, vanilla and water to a boil. Turn down the heat and let the mixture simmer for 15-20 minutes depending on how you want the consistency of the rhubarbs – some want to have whole rhubarb pieces, others want it smoother. Remember to stir now and again. When done let it rest. If you are going to use it the same day or if you are saving it pour it straight away on hot sterilizered jars.