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:
- pour hot or cold over vanilla ice cream or with thunder and lightening ice cream
- substitute for Rote Grütze as a topping for panna cotta
- mix into thick yoghurt, sprinkle with soft brown sugar and leave in the fridge for the sugar to sink down through the yoghurt
- swirl into mountainous, magnificent meringues; or whip into double cream and sandwich meringues together; or add to an Eton mess
- add to trifles
- use to make rhubarb sensible if you can’t find ready-made conserve
- use instead of peach juice in a Bellini
- substitute for the orange juice in the internal drizzle in a Sister Act extra-drizzly cointreau orange cake
- with crème fraîche and pancakes
- add a little less sugar and it works well as a sauce for chicken, or with smoked mackerel – yes – really!
- 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