Rhubarb is one of my favourite fruits (it’s actually a vegetable) and lends its tartness extremely well to sweet, creamy accompaniments. This Rhubarb and Apple Compote is delicious with vanilla yoghurt and granola for breakfast, dolloped on porridge with a drizzle of honey, or gently heated and served with rich custard and a shortbread biscuit. This is a quick and simple recipe that lets the quality of the ingredients shine. It also uses honey instead of refined sugar. The key to preserving the bejewelled colour of the rhubarb is not to overcook it. This recipe can be adapted really easily. Throw in a vanilla pod for a more aromatic taste, or star anise and cinnamon for a more warming, wintery flavour. Orange and lemon zest also work well.
The below recipe fills a 750ml kilner jar and should keep well in the fridge for 2 weeks.
2 cooking apples, peeled, cored and cut into large chunks
1/2 lemon squeezed over the apples once cut to preserve their colour
4 stems of rhubarb, washed and cut into 4cm chunks
250ml apple juice
3 tablespoons of honey (I used set honey but you can also use other varieties, just taste for sweetness)
Simply combine all ingredients in a saucepan on a low/medium heat. Cover with a lid and simmer until the apples are soft and have started to break down, around 15 minutes. Be careful not to cook so long so that the rhubarb breaks down completely, you want to be able to identify the apple pieces from the silky ribbons of pink rhubarb. Allow to cool and then pour into an air-tight receptacle of your choosing. I find Kilner jars really practical for this use but make sure to sterilise them with boiling water or in the oven beforehand.