Rhubarb and lemon compote

Rhubarb and lemon compote

By
From
The Produce Companion
Makes
750 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
500g rhubarb, cut into 5 cm lengths
1 lemon, zest peeled off in wide strips, juiced
140g soft brown sugar
2 cinnamon sticks

Method

  1. Combine all the ingredients in a saucepan and bring to the boil, stirring. Reduce the heat and simmer for 10 minutes, or until the rhubarb is soft.
  2. Allow to cool, then store in an airtight container in the refrigerator for up to 2 weeks. Alternatively, ladle the hot compote into warm sterilised jars, seal immediately, and heat-process, which will extend the shelf life to 12 months.

Cook’s note

  • A compote is traditionally made from whole or large pieces of fruit cooked with less sugar than a jam or conserve. It is generally used as a topping for ice-cream, pancakes, muesli or yoghurt. You can try different fruit and flavour combinations (ginger, spices, basil, citrus zest and nuts all make interesting additions).
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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