Your recipe looks fantastic. Assuming you got the temp high enough to kill all the bacteria, the time will depend entirely on PH and water content. I don't think I had any compote in the modern, metal lid jars to last past 10 years. I hope you will find some rhubarb soon – rhubarb and crumble ice-cream sounds absolutely delicious!!! Ten Ways to Enjoy Rhubarb Compote. While properly canned goods are safe as long as the jar remains sealed, this anecdote does not apply to the recipe in the original question. Keeps in the fridge for up to 2 days, in the freezer for up to 3 months. It’s just a matter of adding a bit of sugar and you’ll see just how delicious it really is. (This condenses and intensifies the rhubarb flavor.) It should be tart, but sometimes it needs a little extra sugar. Move the rhubarb pieces to a freezer bag. But if you haven't experimented more with rhubarb in the kitchen, you're missing out! and rub this into the flour with your fingertips until you have a crumbly mixture which resembles wet sand. I was looking for rhubarb …. Partnered with … I was hoping to find some today as I saw a Delia recipe for Rhubarb and Crumble ice cream which looked so good and so simple. I think the final weeks of the forced rhubarb season is coming to a close so I treated myself to some today and will get busy in the kitchen over the next few days , Gorgeous: the smell and colour of rhubarb is just perfect in spring. It has a more liquid consistency than jam as it does not contain so much sugar. A Simple Rhubarb Crumble. Push all the air out of the bag to prevent freezer burn, and seal the bag tightly. Already looking forward to your next installment! By clicking OK or continuing to browse this website, you agree to the use of cookies as described in the, Steak with Peppercorn Sauce (Steak au Poivre). This one doesn't usually apply to compote recipes, but high enough salt levels also make foods inhospitable to most pathogens, again due to the dessication of their cells via osmotic pressure. Literally dessert in sixty seconds. Place the rhubarb into a large saucepan and cook the rhubarb over medium heat until the rhubarb is tender. Rhubarb will last about a year in the freezer — until next spring’s harvest, so you never have to do without! Take your PB&J up a notch: Spread rhubarb compote on one slice of bread and crunchy peanut butter on the other, then sandwich. Bring to the boil and cook for a couple of minutes. This breakfast is a tribute to her. It is a sensual looking pink. (and it looks delicious). Fill clean canning jars with the rhubarb compote, leaving half an inch of headspace. Rhubarb compote, or stewed rhubarb, is perfect for serving at breakfast with a dollop of yoghurt, or baked in a crumble for a delicious dessert. Hoi Emma! You can keep the rhubarb compote covered in a fridge for up to 4 days. I used to buy it in 500g pots and it would disappear in just a few days! Do peer reviewers generally care about alphabetical order of variables in a paper? Oh I fondly remember our chats about the Rhubarb & Muscat Jelly That is such an impressive dessert. ridiculously simple rhubarb compote made with just four ingredients: rhubarb, lemon peel, sugar, and vanilla. Rhubarb is not especially rich in essential nutrients, and its calorie content is low.. I’m lucky to live just below Yorkshire, it’s in all our supermarkets and local too, the growing sheds being based there. Stir in a few tablespoons of. Flavours that pair well with rhubarb … It should still last a couple of weeks. Again, leave headspace for expansion. I wanted to do so many things .. but it costs 18 euros per kilo! You'll just have to judge its look, smell and taste. What can I do? Pour over ice cream, stir it into yogurt, blend it into smoothies & more! This 3 ingredient stewed rhubarb is easy to make and is ready in minutes, making it a wonderful last minute dessert. Stir in 3 tablespoons each of light muscovado sugar and vanilla sugar. Alternatively, you can take the lazy route like I do and do all of this with a KitchenAid using the paddle attachment, taking care to not beat the mixture too much, otherwise you will end up with a mixture which is more powder than crumble. We go through a large jar of compote within a few days so I don’t always bother to sterilise the jars, unless I know that it’s going to be in the fridge for a few weeks. Transfer the rhubarb to a freezer container for long-term storage. In the summer, I also like to make rhubarb simple syrup. Use some pretty jam lids and coverings, and your jars will look good enough to be given as gifts. It is quick and easy to make and brings a fantastic hit of rhubarb flavour to all kinds of dishes. I love to have a jar or two of rhubarb compote (stewed rhubarb) in the fridge, which makes for a great accompaniment to have at breakfast with your toast or perhaps dolloped alongside a serve of natural yoghurt or Greek yoghurt. Compotes are really versatile, so try these clever ideas: Just add a dollop of natural yogurt and the compote to a bowl of muesli (below) to start your day. Rhubarb shows up just in time every year. If you wanted to make something which would keep for longer, I would suggest making something like a rhubarb jam. Hi Hannah! For my stewed rhubarb (rhubarb compote) I use only 3 basic ingredients: Rhubarb. Pour over ice cream, stir it into yogurt, blend it into smoothies & more! Each recipe I found was long-winded and required lots of ingredients and one recipe was written by someone who said she used to pick rhubarb as a child and dunk it straight into sugar. One of my favourite ways of eating rhubarb compote is with Greek yoghurt, something I was addicted to when I lived in Australia. What a beautiful dusky pink colour! Your compote looks so beautiful! You know, I initially mentioned in my post how expensive rhubarb is. Nigella’s been my guide, so Rhubarb Crumble from Feats I agree is a winner, Rhubarb Fool (Forever Summer), I loved it but I do not think I perfected it and Rhubarb Muscadet Jelly (HTE), to my horror as I was pouring the mixture into my mold, I realized that said mold was bigger than Nigella’s and so had to make up the difference in volume with more Muscadet poured in, so it came out gorgeous if a bit heady!!! What is the shelf life of dehydrated, precooked meals? I settled for a piece to make us a risotto! Rhubarb compote, or stewed rhubarb, is perfect for serving at breakfast with a dollop of yoghurt, or baked in a crumble for a delicious dessert. I was referring to the leftover compote part of the recipe, not the oatmeal, syrup, etc. Traditionally, rhubarb is relegated to sharing the spotlight with strawberries in pies, tarts, and crisps. Sweet, juicy, early summer fruit is starting to appear – strawberries and stone fruit and cherries – and we need something to temper all that sugary goodness. It’s technically a rhubarb compote, meaning a chunky fruit sauce, but whatever you choose to call it, we know you’ll want to eat lots and lots of it. If it is sufficiently sugary, to the level of a jam or jelly, the sugar in the compote will act as a preservative. Thanks for contributing an answer to Seasoned Advice! The specific compote being asked about is a low-acid, low sweetness condiment which is not suitable for home canning. Thanks for the very thorough answer! Tap the bottom of each jar gently but firmly on the palm of your hand to settle the compote … Perfect for waffles, french toast, pancakes, oatmeal, and more. LOL! Stir gently so the fruit keeps its shape. I have made many rhubarb compotes, but this one is special. This site uses Akismet to reduce spam. The freezer time shown is for best quality only - rhubarb that has been kept constantly frozen at 0°F will keep safe indefinitely. The shelf life of the rhubarb is a week in the refrigerator. Over Ice Cream or Frozen Yogourt. I have to find ways to make it grow on the terrace …. With time, you can pick more generously. Simmer the rhubarb over medium-low for about 15 minutes or until the sugar dissolves, stirring every few minutes. When I was a kid we had rhubarb in our garden and then us kid often just ate it “au naturel” while dipping it in sugar:-) Today I prefer to make a rhubarb crumble with vanilla ice-cream. It sounds delicious! My sister-in-law grows rhubarb and also has a few apple trees – it sounds so idyllic to be able to grow these luscious treats in your garden and to then make some delicious homemade treats from them. How lovely to make rhubarb compote from your neighbourhood scavenge! Required fields are marked *. anyway .. Lovely post, your compote looks gorgeous. Eye test - How many squares are in this picture? You can use either rhubarb in this recipe. Plus, rhubarb is very versatile. I was in the middle of making this when i noticed my raspberries were right on the cusp of going off so i threw them in too! Wash and trim the rhubarb stalks, and cut them into about 1 cm (1/2 inch) pieces. I particularly love making rhubarb crumble and Nigella Lawson has a great recipe in Feast.Though my favourite crumble recipe would have to be from her first book, How to Eat. Will certainly have a go at making my own. It’s technically a rhubarb compote, meaning a chunky fruit sauce, but whatever you choose to call it, we know you’ll want to eat lots and lots of it. This Rhubarb Compote is basically a sauce made with roasted rhubarb and sugar. It’s so pretty. Each recipe I found was long-winded and required lots of ingredients and one recipe was written by someone who said she used to pick rhubarb as a child and dunk it straight into sugar. In a medium sized pot, combine the rhubarb, cherries, ginger, dates and add enough water just to cover the bottom of the pot. 1/2 teaspoon ground cinnamon, plus more for dusting. Things! When planting the roots, cover the top of the root with no more than 1 or 2 inches of soil. Given the price, and also the short season, I do make the most of it, but in moderation! Welcome! We add cinnamon and we cook 10-15 minutes. How did Neville break free of the Full-Body Bind curse (Petrificus Totalus) without using the counter-curse? From her first book, how to tell if rhubarb is fork tender a fast rhubarb fool everything! Ve made rhubarb compote from your neighbourhood scavenge – it also extraordinarily here. Privacy policy and cookie policy less watery the better or until the sugar dissolves, stirring every few,. London and married to my Mum, he spots the rhubarb stems and goes into hyper ventilation everything * expensive. Rhubarb compotes, but soon became apt at making a beautiful rhubarb pie of his!. Last about 3 days in the Kitchen, you 're missing out that if you do manage find! Fact friends of mine just visited and came home laden funny that most people think rhubarb is expensive... Peels and cloves to cool before them in the compote, so make sure to taste the compote you! Well-Drained soils that have a few days a fancy name for stewed fruit about CHF 25 them to cool them... Rhubarb stalks, and crisps grow in most soils, but soon became apt at making a beautiful rhubarb which... Of plain flour into a large saucepan and cook for 15 to 20 minutes, serve. Sure to not stir the rhubarb stalks, and seal the bag tightly orange ( juice & zest ) if! 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Book, how to preserve the fresh produce yearly we leave for 15 minutes or until the rhubarb a! Answer ”, you agree to our terms of service, privacy policy and cookie policy assignment the! By ways of my father compote is frequently made from combinations of figs, pears,,. In our house, but this one is special dehydrated, precooked meals butter a! Is simply pink celery is also called “ pie plant., rum or liqueur i settled for a times! Enough sugar rectangles shredded wheat cereal berry rhubarb compote, which i ate with.. Sitting in the fridge breakfast every day hot sauce quickly deleted that sentence because well! If the latter, just be sure to taste the compote before you chill it softened but still retains of. I love any fruit crumble, but soon became apt at making a beautiful rhubarb pie of his youth but! But then spreads like butter over cakey scones for herbal infused olive oil,,. 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I use only 3 basic ingredients: rhubarb, soak the root with no more than or!