This time of year is a busy time of year in the garden . . . clearing out any debris from the summer, trimming back plants, putting in spring bulbs, etc.
And doing it all inbetween the nasty rainy weather we've been having just recently.
My rhubarb grew like mad this summer. I had oodles and oodles of it. Yum! Yum!
It's truly one of my favourite fruits.
We had ever so much of it still left in the garden, and I knew that if I didn't get it used up this week, it would go to waste.
But what do you do with rhubarb that is perhaps not at it's peak?
You make a delicious Rhubarb Compote, that's what!
Beautifully sweet and fruity. The vanilla paste and orange flavours bring out the absolute best flavours of older rhubarb and so does the Pernod. Trust me on this.
Heavenly, simply heavenly.
Serves 4 to 6
You may think this is an unusual combination of ingredients, but trust me when I tell you it is pure magic. Delicious!
200g of caster sugar (1 cup fine sugar) (or to taste, you
may need more or less depending on the tartness of your fruit)
25ml of water (about 1/8th cup)
the juice of one large orange
the zest of one large orange
8 to 10 sticks of rhubarb, washed, trimmed and cut
into 1 inch pieces
1 tsp vanilla paste
1 TBS Pernod (optional)
Greek yoghurt to serve (optional)
Place the sugar and water into a large saucepan. Cook over low heat, stirring to dissolve the sugar. Add the rhubarb, orange juice, orange zest and the vanilla paste. Bring to a boil, then reduce the heat and simmer, stirring occasionally until the rhubarb is very soft and broken down somewhat. Remove from the heat, stir in the Pernod and allow to cool to room temperature before serving.
Serve spooned out into bowls with a dollop of Greek Yoghurt on top of each.