We think of rhubarb as a fruit but it’s actually a vegetable. Rhubarb makes delicious puddings but it also works well with meat – it complements lamb and duck nicely. Rhubarb is a good source of fibre and contains vitamin C and calcium. Kept in the fridge, fresh rhubarb will stay in reasonable condition for 1-2 weeks. Raw and cooked rhubarb freeze well. As with other relatively acidic foods it is recommended that it is not cooked using aluminium pots.
Rhubarb is in season from January through to July but is at its best in April and May. As well as the classic & delicious way to eat – rhubarb crumble – rhubarb is also amazing made into a compote with orange and ginger. This recipe is inspired by Delia Smith’s rhubarb compote but replacing refined sugar with honey.
Serve this compote cold over coconut yogurt & sprinkled with homemade paleo granola or as in the photograph served warm over paleo cashew nut porridge.
- Method :
- Wash and trim both ends of the rhubarb stalks, and discard the poisonous leaves. Chop into 2cm long chunks.
- Place the rhubarb in a small pan.
- Zest the orange and add the zest and the juice of the orange to the pan with the rhubarb.
- Grate the fresh root ginger and add to the pan.
- Heat gently in the pan, on a very low heat, stirring occasionally until the rhubarb breaks down.
- Remove from the heat. Stir in the raw honey to sweeten the compote to your liking.
- Leave to cool and then store the compote in a glass jar in the fridge until you are ready to serve.