Everyone knows that rhubarb and strawberries are bffs, they belong together like peanut butter and chocolate, like ben and jerry, like mustard and eggs..(no? is that just me?)
But once in a while rhubarb is allowed to have a spicy love affair with other fruits, precisely when you currently don’t have strawberries on your hand and a pint of strawberries costs exactly a million euros right now (don’t you wish strawberry season would last all year long? Imagine!!!). And who knew that rhubarb and plum could taste so beautiful together! Both fruits are naturally rather on the sour side but the stewing process surprisingly brings so much sweetness out of them, almost no sugar needs to be added. A subtle hint of vanilla and a less subtle kick of ginger give this compote character. I recommend trying it on a stack of warm pancakes, stirred into a bowl of porridge, layered in a yoghurt parfait or (my preferred way) by the spoonful on its own.
Spiced Rhubarb and Plum Compote
(makes enough to fill 1 medium sized jar)
- 2 1/2 stalks of rhubarb (or 1 1/2 cups of chopped rhubarb)
- 3 plums
- 1/2 cup water
- 1 tbsp honey (add more honey or alternatively sugar if you find the compote too sour)
- 1 tsp grated ginger (you could substitute ground ginger)
- 1/2 tsp vanilla extract
Chop the rhubarb and plums into rough 2cm sized pieces and put them together with the water into a saucepan. Add the honey, ginger and vanilla. Bring the mixture to a boil, then reduce the heat and the continue to cook the compote on medium heat for 12-15 minutes or until the fruit has turned “mushy” and the compote has a vibrant red colour.
Fill the hot compote into a glass jar that’s been sterilised with boiling water. It will keep well in the fridge for several days.