Rhubarb Compote

Rhubarb Compote

The flavours of warm spices combined with the slightly acidic flavour of the rhubarb is a taste sensation, especially with custard!


Step 1
  • Peel the rhubarb and cut it into about 2 cm long pieces. Put the rhubarb into a large saucepan (not aluminium) and add the ginger, cardamom and sugar.
Step 2
  • Cook on a low heat for about 10 minutes. Serve the vanilla cream with the compote.


1 kilo
Grated Fresh ginger
1½ tsp
Ground cardamom
1½ tsp
Caster sugar
200 g
Vanilla whipped cream
250 ml