Name: Rhubarb Compote
Yield: Makes 600 g
Cuisine: Barbadian
Ingredients: 500 g forced rhubarb, trimmed into 8cm pieces; 500 g water; 250 g sugar; 100 g grenadine; 1—5 g ultratex to thicken (usually 1—5% of the liquid’s weight)

Preparation info

Makes
600 g

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

Ingredients

250 g sugar
500 g water
100 g

Method

This makes more than you will need but it will keep in the fridge for a few days.

Bring the sugar, water and grenadine to a boil and reduce to a gentle simmer.

Add the rhubarb and poach until it is just soft but still has a slight bite, about 2 to 3 minutes. With a slotted spoon, remove the rhubarb from the liquid and allow to cool.

Thicken 100g of the reserved poaching