Rhubarb compote with cardamom cream

Rhubarb compote with cardamom cream

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

The season’s first rhubarb is used in this tangy compote, which is doubly delicious when served with cardamom cream.

Ingredients

Quantity Ingredient
1 vanilla pod
1kg rhubarb
800ml water
90g caster sugar
2 tablespoons potato starch, dissolved in 3 tablespoons cold water

Cardamom cream

Quantity Ingredient
250g see method for ingredients
3-4 tablespoons icing sugar, sifted
1/2-1 teaspoon ground cardamom

Method

  1. Split the vanilla pod lengthwise and scrape out the small black seeds. Place both pod and seeds in a stainless steel saucepan.
  2. Cut the rhubarb into 3 cm pieces. Bring the water, sugar and vanilla to the boil in the saucepan. Add the rhubarb and let it simmer gently. When the pieces are just about to turn mushy, carefully stir in the potato starch (dissolved in cold water). Quickly bring the compote to the boil again and stir very gently. Pour the compote into a bowl and chill until it’s time to serve.
  3. Combine the ingredients for the cardamom cream, adding enough icing sugar, to taste.
  4. Serve the rhubarb compote chilled, with smooth cardamom cream and a biscuit on the side.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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