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Ingredient
Rhubarb and cardamom compote
Introduce
Chef :
Clare KnivettRhubarb and cardamom compote
Compote is a very simple and versatile dish to make. Don’t be tempted to add too much water as the fruit will release liquid as it cooks. Feel free to exchange the water added for orange or blood orange juice instead and serve this with everything from breakfast porridge to meringues and cream 💚
Ingredient
Food ration :
4 servingsCooking time :
15 minutes
250 g
forced rhubarb
50 g
caster sugar
25 ml
water or orange juice
Cooking instructions
* Step 1
Cut the rhubarb into 2cm pieces and add to a large saucepan with the sugar
* Step 2
Crush the cardamom pods in a pestle and mortar to release the seeds. Add the pods to the rhubarb and lightly crush the seeds
* Step 3
Add the seeds to the rhubarb followed by the water. Place over a low-medium heat and cook for 12-15 mins, stirring occasionally until the rhubarb has broken down
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