Rhubarb is super easy to grow, and it is one of the first things you can harvest from your garden in the Spring. Rhubarb is also a popular ingredient in the New Nordic Cuisine along with Dill, Beets and Liquorice.
There are many different types of Rhubarb, but the most common are the red and the green ones. I highly recommend using the red one, since it is sweeter and has more appealing color. (the green one becomes dark brown when cooked)
Rhubarb Leaves can contain oxalic acid, which is fatal to people when consumed in large amounts. In World War I Rhubarb Leaves were recommended as a food source in Britain and Oxalic Acid Poisoning killed a lot of people. So don’t eat the leaves kids!
Making Rhubarb Compote and Syrup at the same time is a great use of the whole rhubarb, and nothing goes to waste!
Need an idea for breakfast? Plain or Vanilla Yogurt, 1 tbsp of Rhubarb Compote, 2 tsp of Coconut Flakes or Granola!
Recipe: Rhubarb CompoteThis recipe is if you are making both syrup and compote. If you want a recipe just for compote take a look at this recipe If you are using frozen Rhubarb make sure it is completely thawed.
- 500 g (1 pound) Red Rhubarb
- 6 tbsp Sugar
- 2.5 dl (1 cup) Water
- 1/2 Vanilla Bean or 1/2 tsp pure Vanilla Extract
- Roughly chop the Rhubarb into 2.5 cm (1 inch) pieces
- Throw Rhubarb, sugar and water into a saucepan and simmer until rhubarb has softened and the sugar has completely dissolved
- Sift the liquid into a clean bowl and follow my Rhubarb Syrup Recipe to finish the syrup
- Add the Vanilla and 2 tbsp of the liquid you just sifted into the thick rhubarb "jam" and bring to a boil one more time, stirring constantly so it doesn't burn
- Pour into a clean and sterilised jar. Store in the fridge for up to 3 weeks
| Published on April 26, 2014 | Rhubarb Compote Recipe