Rhubarb Compote

Crunchy and creamy, this is a simple take on the traditional rhubarb fool.
  • For the compote
  • 85g caster sugar
  • 100g chopped rhubarb
  • 1 lemon, juiced
  • 1 star anise
  • 1 vanilla pod, halved and scraped
  • 350g strawberries, cut into cubes
  • 55g tapioca starch
  • 1 tsp pink peppercorns
  • Streusel, recipe follows
  • For the streusel
  • 225g butter
  • 100g sugar
  • 280g plain flour
1) For the compote: Combine all of the ingredients, except for the tapioca, in a saucepan over medium heat to extract the juices, and then cook until the rhubarb is al dente. Add the starch and simmer until the compote thickens. Remove from the heat and transfer to a pan to cool. Serve with Streusel.

2) For the streusel: Preheat oven to 150C/Gas 2.

3) Cream together the butter and sugar in a mixing bowl. Add flour, combine until pebbly.

4) Press together in your hand. Break off pieces and bake until golden brown

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