Rhubarb and Rose-Water Compote
Rhubarb makes an easy dessert for any occasion. Once made the compote will keep in a jar in the refrigerator for up to a month, making it a great stand by dish on its own or with yummy orange madeleines. The rhubarb compote with rosewater makes a delicious combination.
Portions: How many Portions
Preparation: 5 minutes
Cooking: 10-15 minutes
Ingredients
Rhubarb Compote
- 400g rhubarb, washed, end and leaves trimmed, finely chopped
- 150g caster sugar
- 1 tbsp rose-water
- 1 tbsp water
To Serve
- Mascarponeor Clotted or Thick cream
- Orange Madeleines, optional (see recipe
Method
Method- Rhubarb Compote: Place the rhubarb, sugar, rosewater and water in a saucepan over a moderate heat. Leave the rhubarb to simmer for 10-15 minutes, stirring occasionally until the rhubarb has broken down into a thick puree and the liquid has reduced. Remove the rhubarb from the heat and allow it to cool or serve it warm. If preparing in advance store in a jar in the refrigerator
- To Serve: Serve with a spoonful of mascarpone or thick cream. Accompany with orange madeleines (optional). Serve.