Rhubarb Compote Crunch – #Cuisine recipe 3

I always associate Rhubarb with crumble, maybe because I’m obsessed with the delicious dish. So this week whilst clearing out the freezer for the new year I was delighted to come across some frozen rhubarb which I decided to turn into a delicious winter warming compote.

Here’s a tit-bit of food history for you – did you know compote is French for ‘mixture’; from the Latin word ‘compositus’?  In medieval times, compote was believed to balance the effects of humidity on the body.  I’m sure this is the reason why over the years there has been many variations of compote created and consumed.

This dish is perfect to warm the winter cockles, so served warm is a must-try.  The rhubarb is delicate and not overpowering while the apple and blackberries add an extra fruity kick.  I love the addition of the cinnamon stick as it gives the compote a smoky, woody flavour. And you may think the buckwheat is an odd addition – I like to experiment – but it adds a perfect soft crunch.

Rhubarb Compote Crunch

  • Servings:  6-8 generous dollops
  • Preparation time:  10 minutes
  • Cooking time:  25-30 minutes
  • Total time: 35-40 minutes

Ingredients:

  • 450g (16oz) rhubarb
  • 100g (3.5oz) blackberries
  • 1 apple (seeded) 🍎
  • 1 cinnamon stick
  • 1 Tbsp unrefined palm sugar (optional)
  • 1 Tbsp roasted buckwheat
  • 1-2 Tbsp water

Directions:

  • Prepare your ingredients and pop everything into a good-sized saucepan
  • Place on a low heat and slowly bring to the boil, lower the heat and then gently simmer for 30 minutes
  • Leave to cool
  • Store in airtight container / glass jar

 

All ingredients sourced from local suppliers:

Health: This compote is full of nutritional goodness;

  • Buckwheat: is gluten-free, not related to wheat, high in essential nutrients and a good source of B vitamins. Interestingly it is also related to sorrel, knotweed, and rhubarb so a good combination
  • Read more here: Huffington Post Blog- ‘Are you eating Buckwheat? 
  • And here – Buckwheat Fagopyrum esculentum
  • Rhubarb is packed with lots of nutritional value; minerals, fiber, vitamins, organic compounds, protein, calcium, potassium, manganese, and magnesium.  You can read more at Organic Facts

Notes:

  • Frozen fruit is fine to use
  • Fruit like apples and pears, will take longer to breakdown, so consider the texture you’d like
  • Keep the heat low after brining to the boil
  • Compote does not like to be rushed 🙂

 

Enjoy this recipe and if you have a great compote recipe please share 🙂

 

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