Rhubarb is popping up left, right and centre this winter and I really cant get enough of it. Rhubarb compot is the perfect Winter/Summer topping to so many of our favourites. Goes swimming well with ice-cream or custard, maybe topped on some greek yoghurt and granola, drizzled on top of a pavlova or dolloped on morning porridge, the possibilities are endless. A little sweet treat which takes just 10 minutes to make from start to finish, only a handful of ingredients and seasonal which means you are getting the best of it.
50g Melted Butter
5 Rhubarb Stick, roughly chopped 1-2cm pieces
3 Tbsp Muscat or Port (optional)
1/4 Cup Sugar
Zest of a Mandarin
In a large sauce pan, melt the butter over a medium heat. Add the rhubarb, muscat, sugar and zest. Stir well to make sure rhubarb is well and truly covered. Place lid back on. Reduce heat and let it simmer for 10 minutes until rhubarb is soft.