Rhubarb Compote 2 ways
It wouldn't be a British summer without rhubarb. A compote is super simple to make and it's sharpness and sweetness can turn a lovely plate of food into a taste sensation! To show its versatility, I've have added it to two dishes below but the the options don't stop there, if you're a meat eater then try this with pork!
500g rhubarb, trimmed and roughly cut into chunks
65g caster sugar
Thumb size piece of grated ginger
1. Preheat oven to 180°C
2. Add ingredients into a baking dish and cook uncovered for around 30-40 minutes and that's it!
I've stored it in an air tight jar in the fridge and so far, I've used it a couple of ways...
50g large Porridge oats
1 tbsp chia seeds
Handful of mixed nuts
Pinch of ground cinnamon, all spice, ginger
1. If you have time, soak the oats, chia seeds and mixed nuts in a small saucepan with enough water to just cover everything and leave overnight. Soaking breaks down the enzymes and makes it easier to digest and cooks faster.
2. When you're ready to eat add a little more water or milk if preferred, and add the ground spices.
3. Stir until your porridge is cooked to perfection and then add your delicious rhubarb.
Custard and Cardamom Shortbread
275g plain flour
115g caster sugar
250g salted butter chilled and cut into small cubes
Take seeds from12 green cardamom pods and ground into powder
Preheat oven to 160 °C
1. For the shortbread: Sift flour, caster sugar and semolina into a mixing bowl.
2. Add the ground cardamom seeds and cubed butter and rub in with your fingertips until the mixture clings together in lumps then gather all of the dough together and knead until smooth.
3. I used a fluted edged, loose bottom baking tin measuring 25cm diameter and 3cm deep. Press the dough into the tin ensuring that it's evenly spread and with a fork,
4. prick the surface all over before putting in the oven.
5. It will be ready when it looks pale gold but not brown, approximately 15min. Allow to cool down before taking out of the tin and cutting up.
Vanilla Custard Ingredients
1 pint whole milk
1 vanilla pod, split into half with seeds scraped out
6 egg yolks
2 tbsp caster sugar
1 tbsp cornflour
1. Pour milk into saucepan with the vanilla seeds on a low heat and stir slowly bringing the heat up slightly until it's simmering, don't boil.
2. Beat the yolks, sugar and cornflour together in a heatproof bowl and
3. Slowly pour the hot milk onto the yolk mix, stirring vigorously- no scrambled eggs!
4. In a dry clean pan on the lowest heat, pour the custard in and keep stirring until it gets thicker. The longer you cook it, the thicker it'll get.
5. Assemble your pudding: custard in a bowl, a large spoonful of rhubarb (I topped this off with flaked almonds) and a slice of cardamom shortbread.