They say variety is the spice of life. I agree, but recently, dare I say it, I’ve perhaps had too much variety. Adapting to a new job teamed with a busy August calendar, my hands have been forced in other areas of my life to make things ‘quick and easy’ – two words I don’t usually care for.
Embracing this spirit, I had a rare window of opportunity earlier in the week, where I became reacquainted with my kitchen. Rhubarb compote was the result of this dalliance, which has come to serve me breakfast, lunch and dinner. Spiced with star anise and cinnamon, my compote can be served for breakfast spread on toast, provides a quick lunch on the go with some other fruit, or, as you can see below, makes for a delicious quick, easy and low-calorie dessert for those friends that turn up for dinner unexpectedly. Simply add some compote to the bottom of a glass, top with vanilla yoghurt (I use Rachel’s), and then layer some crushed digestive biscuits on top. Here’s how to make this delicious compote:
- 400g of rhubarb
- 2 tbsp of light brown sugar
- 1 tsp of cinnamon
- 2 tbsp of water
- 1 star anise
- Chop the rhubarb into bite-sized chunks and place in a pot with the water, sugar, cinnamon and star anise.
- Cook over a medium heat for around 15 minutes or until the rhubarb has lost its shape, and resembles a compote. Taste, and add more sugar if required (I prefer my rhubarb on the sharper side).
The compote will keep in the fridge for around a week. I’ve told you how I like to eat my rhubarb, how do you like yours?0 likes