Following what I mentioned in the Rhubarb cordial recipe, you can use the leftover cooked rhubarb to make a delicious compote! This ensures there is no waste when you have finished making the cordial mixture. When growing your own produce, you often get a more conscious approach to using all parts of the fruit and vegetables. The compote is simple, refreshing and a perfect little Summer dessert on the terrace, served with yoghurt, cream or quark.
800 grams cooked rhubarb
2-3 tsp vanilla sugar
75 – 125 grams sugar (to taste)
100 ml water
In a small saucepans, bring the rhubarb and water to a gentle simmer over low heat. Add the vanilla sugar and some of the sugar, let it cook a for a minute and taste before adding more sugar. Let it simmer on low heat until all the sugar is dissolved and the compote is at a consistency without lumps. It will be a bit stringy, but there should not be lumpy. Total cooking time should be 10 – 15 minutes.
The finished compote fits perfectly with vanilla ice cream, whipped cream or vanilla yoghurt. Some chocolate shards or choc chip cookie crumbs add a little bit of texture and crunch that is desirable too. Else, it is very mushy. I served this dessert twice as we had some leftovers. The first attempt was with vanilla quark and some crumbled choc chip cookies. The second version was with vanilla quark and a simple nutty praline.
Good handful of nuts. I used walnuts, hazelnuts and almonds
1,5 – 2 tbsp good honey
Chop the nuts roughly and then dry roast them in a non-stick pan on medium heat for 10 minutes.
Sprinkle the honey over the nuts and continue to cook on slightly lower temperature while gently mixing them with a cooking spoon. Cook for approximately 5 minutes more. Keep a close eye on them and the temperature as you don’t want the honey go burn. Once it is finished cooking, pour it onto a plate to cool. When it has cooled and you want to serve it, break it into bits and sprinkle on top of the dessert, adding a wonderful sweet crunch to the dessert.