Rhubarb and cardamom compote

Clare Knivett
Clare Knivett @Knivett
Bristol

Compote is a very simple and versatile dish to make. Don’t be tempted to add too much water as the fruit will release liquid as it cooks. Feel free to exchange the water added for orange or blood orange juice instead and serve this with everything from breakfast porridge to meringues and cream 💚

Rhubarb and cardamom compote

Compote is a very simple and versatile dish to make. Don’t be tempted to add too much water as the fruit will release liquid as it cooks. Feel free to exchange the water added for orange or blood orange juice instead and serve this with everything from breakfast porridge to meringues and cream 💚

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Ingredients

15 minutes
4 servings
  1. 250 gforced rhubarb
  2. 50 gcaster sugar
  3. 6cardamom pods
  4. 25 mlwater or orange juice

Cooking Instructions

15 minutes
  1. 1

    Cut the rhubarb into 2cm pieces and add to a large saucepan with the sugar

  2. 2

    Crush the cardamom pods in a pestle and mortar to release the seeds. Add the pods to the rhubarb and lightly crush the seeds

  3. 3

    Add the seeds to the rhubarb followed by the water. Place over a low-medium heat and cook for 12-15 mins, stirring occasionally until the rhubarb has broken down

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Clare Knivett
Clare Knivett @Knivett
on
Bristol
A passionate cook who loves to make and share food with others for any occasion. Interested in cooking with the seasons and learning about world food.
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Comments (3)

Kanaaneko
Kanaaneko @kanaaneko
Nice first recipe❤️ Looks so delicious!
(edited)

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