Not complicated rhubarb compote

Name: Not complicated rhubarb compote
Total time: 1200 s
Yield: 4 people
Cuisine: British
Ingredients: 200 g rhubarb; 40 g sugar

Bob @ayam_man

I grow rhubarb in my garden. Well, really it grows itself. It’s impossible to kill. Seriously the ROI on rhubarb is insane. I got some crowns for free off Facebook. I got them home, put them in a bucket in the corner of the garden and forgot about them for a year. When I remembered, I dug a hole and planted them. And then forgot them again.

A year later and I had a massive crop of bright pink and green rhubarb. I reckon one day it’ll all just be cockroaches and rhubarb.

But I don’t mind. I like the massive leaves cos I can hide my monster face behind them. But the stalks are also good. Wonderfully sour. Lots of people use them to make crumbles. But I like compotes cos then you can slap it on whatever you want. Pancakes, yoghurt, pizzas.

You know what’s good? Put a blob in a tall glass and top up with Prosecco.

Easy to grow, easy to cook. Not complicated. My kinda vegetable/fruit/stalk/whatever

A year later and I had a massive crop of bright pink and green rhubarb. I reckon one day it’ll all just be cockroaches and rhubarb.

You know what’s good? Put a blob in a tall glass and top up with Prosecco.

Easy to grow, easy to cook. Not complicated. My kinda vegetable/fruit/stalk/whatever

Bob @ayam_man

A year later and I had a massive crop of bright pink and green rhubarb. I reckon one day it’ll all just be cockroaches and rhubarb.

You know what’s good? Put a blob in a tall glass and top up with Prosecco.

Easy to grow, easy to cook. Not complicated. My kinda vegetable/fruit/stalk/whatever

A year later and I had a massive crop of bright pink and green rhubarb. I reckon one day it’ll all just be cockroaches and rhubarb.

You know what’s good? Put a blob in a tall glass and top up with Prosecco.

Easy to grow, easy to cook. Not complicated. My kinda vegetable/fruit/stalk/whatever

Saved

Ingredients

20 mins

4 people

200 grhubarb
40 gsugar

Saved

Steps

20 mins

1

Find some rhubarb and pick it. Or better, grow some.
2

Get someone to cut it up for you. Children are best. Tell them to cut the leaves off because they’re poisonous. You don’t want them in your compote.
3

Chuck the rhubarb and sugar in a pan, and put it on a low heat
4

Wait for a while. The water will start to come out of the rhubarb. I know it looks wild, but don’t get scared. Nothing is going to burn. You don’t need to add water. Keep it low and slow.
5

See? It’s all stewed down nice. Leave it to cool. You could add some vanilla now if you want. But I don’t bother because my wife puts vanilla in the sugar cos she’s fancy.
6

Jar it. Then use it whenever you want. Stays good for a week or two in the fridge.