If you are making the in-the-pink zabaglione cake and you can’t find ready-made rhubarb compôte, this is how to make it.

  • 3 sticks of rhubarb
  • 2 tbsp golden caster sugar
  • 2 tbsp elderflower cordial (or you could use ginger wine or cointreau instead in which case a bit of orange zest would go really well with either liqueur)

Simmer for ten minutes or until the rhubarb is soft.

The French-Canadian chef, Madame Benoit, makes a variation of this compôte including also strawberries.  She mixes ½ cup of orange juice with ¾ cup of sugar, 1 kg of rhubarb and 425g of frozen strawberries.

other uses for rhubarb compôte:
  1. pour hot or cold over vanilla ice cream or with thunder and lightening ice cream
  2. substitute for Rote Grütze as a topping for panna cotta
  3. mix into thick yoghurt, sprinkle with soft brown sugar and leave in the fridge for the sugar to sink down through the yoghurt
  4. swirl into mountainous, magnificent meringues; or whip into double cream and sandwich meringues together; or add to an Eton mess
  5. add to trifles
  6. use to make rhubarb sensible if you can’t find ready-made conserve
  7. use instead of peach juice in a Bellini
  8. substitute for the orange juice in the internal drizzle in a Sister Act extra-drizzly cointreau orange cake
  9. with crème fraîche and pancakes
  10. add a little less sugar and it works well as a sauce for chicken, or with smoked mackerel – yes – really!
  11. MOST DELICIOUS OF ALL is Bruce Smallbone’s lemon and rhubarb confection. In an attractive bowl put a layer of the yummy The Collective luscious lemon yoghurt (which you can get in Waitrose, Ocado etc etc), a layer of the rhubarb, a layer of crumbled ginger nuts….maybe a few white chocolate chips… and then those layers all over again.


This post is dedicated to Bruce Stuart Smallbone

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