Im Excited! It’s February which means the start of Rhubarb’s new season. Celebrated in many ways, this vegetable can be enjoyed savoury or sweet. It marries well with game, being roasted happily alongside duck, venison or pheasant. Nothing screams English winter like a rhubarb crumble either! This month, however I am showing a ‘bung in the oven’ compote recipe that is super versatile. eaten on sourdough, topped on hot porridge, or overnight oats, dolloped on yoghurt, enjoyed in a cheese cake, or used as an accompaniment to cheese (goats cheese or burrata are my favs). Dive into this recipe and have fun letting your senses be immersed in the vibrant colours, scent and tangy taste of English Rhubarb!
Method:
Heat the oven to 180C and line a small oven proof dish with baking paper. Arrange the rhubarb in one or two layers in the tin.
Scatter over the orange zest and scrape in the seeds of the vanilla pod (if using). Drop in the spent pod too. Now stir together the crushed cardamom and sugar, and sprinkle this over the top.
Pour over the orange juice. Cover with foil and roast for 20 – 25 minutes, or until the rhubarb is tender and the sugar has dissolved.
Allow to cool, before removing and discarding the vanilla pod. Gently stir, mixing the roasting juices into the rhubarb as you go. Spoon into a jar and chill. Keeps in the fridge for about a week.
Ingredients:
- 400g forced rhubarb, chopped into 3-4cm lengths
- 1 small orange or blood orange, zested and juiced
- 1 vanilla pod, split ( or 1 tsp vanilla extract)
- 4 cardamom pods, seeds removed and finely crushed
- 100g caster sugar