Rhubarb is much loved by many but it always seems so complicated. Rhubarb pie first comes to mind for me, but it’s fairly cumbersome. Next is jam, but most people aren’t really up for that either. I feel like rhubarb is both the most loved local vegetable and the least used. That should change and this recipe is easy, quick and pretty fool proof.
Last Sunday it was rainy and I didn’t really want to be doing household chores but I’m not great at sitting around either. I remembered a few leftover stalks of rhubarb in the fridge and knew that we would be having pancakes later that morning. Stewing the rhubarb to make a wonderful compote seemed like an easy idea and I also threw in some strawberries for a beautiful red colour and wonderful, classic flavour combo.
This recipe is great because it’s sort of like a loose jam but you don’t have to worry about getting the sugar right for preserving purposes so if you like it sweeter or a bit more tart you can play around with the amount you put in. You can also play around with quantities and scale the sugar that way. Like your rhubarb a bit chunkier? Try cooking it for less time. Want it more stringy? Cook it longer.
I served this on pancakes but you could also throw it on ice cream, toast or yoghurt. It can be refrigerated for up to five days (if you can keep it around that long) or you can always freeze it. If you don’t want the strawberries or don’t have them on hand leave them out. Alternatively, you can increase the amount you use.
So grab some rhubarb and whip up this beautiful seasonal accompaniment.