Rhubarb compote is one of the great classics. When the rhubarb is cook long enough to soften, but not too long to turn into purée, the flavours blend harmoniously while the natural acidity of the fruit fades away. The compote should have some pieces left with a dark pink hue.To make the compote you will need:
Dishes where you can use compote rhubarb: (other than the traditional rhubarb pie!)Ricotta cheesecake with rhubarb compoteWith a spoon straight from the jarVanilla yogurt , honey and rhubarb compoteApple and rhubarb compote crispRhubarb, strawberry and mint cobblerRhubarb compote, caramel and walnutsRhubarb compote and crème fraîcheThe scarlet rhubarb with its large wavy-edged leaves is a vegetable, though it is usually eaten as a fruit. Wild rhubarb is native to Asia and rhubarb root has remained a prized medicinal herb for thousands of years. Rhubarb is one of the first vegetables to sprout in the spring bringing the traditional rhubarb pie, but it was not until the early 1800s that rhubarb recipes began to appear in cookbooks. Only the stalks are eaten. The leaves have been associated with cases of poisoning due to their high concentration of oxalic acid, and must not be eaten.How do you eat your rhubarb compote?
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