Spiced Rhubarb Compote
I stumbled upon the recipe, which I adapted from Waitrose when I was creating work for one of my final year projects at university. I created large arrangements from a recipes ingredients. The series is entitled Don’t Play With Your Food’ and depict a recipe’s ingredients arranged in a way to express the beauty of natural foods – their different colours, shapes, textures and characters. The other recipes I chose were Lentil Curry, Summer Fruits with a Lime, Mint & Vanilla Syrup, a Blood Orange & Beetroot Salad, and a Pistachio & Pomegranate cake. The series stems from my passion for food and cooking. The images highlight that food is fun and enjoyable and aims to encourage people to think about the food that they eat in a similar way.
I adapted the recipe slightly – using some spice from Waitrose that was left over from Christmas. I substituted the cinnamon stick and star anise for a teaspoon of this.
1 pack of rhubarb – cut into 5-6cm sticks
2 clementines – one peeled, both cut into 1 cm slices
1 vanilla pod – split lengthways with the seeds scraped out
60g light soft brown sugar
2 tbsp maple syrup
1 tsp Waitrose signature spice (or you can use a mix of cinnamon, star anise, nutmeg etc)
1 Preheat your oven to 200*c or 180*c fan.
2 In a roasting dish, add the rhubarb, clementine slices, sugar, vanilla (seeds & pod).
3 Cover the roasting dish with tinfoil and roast in the oven for 15 minutes.
4 Remove from the oven, add the maple syrup and return to the oven, this time uncovered and roast for a further ten minutes until the rhubarb has softened slightly and it’s perfectly pink surrounded by the cooking juices.
5 Leave to cool and then enjoy!
This is perfect served for breakfast on top of yoghurt, the vivid pink rhubarb and its juices bleeding into the bleak white of the yoghurt. I tend to blend my rhubarb with a stick blender as my mum and I prefer the smooth consistency. For a dessert idea swirl some rhubarb through natural yoghurt or whipped cream and serve with meringue. It’s simply delicious.