I said to The Meat Eater, ‘I’ve got rhubarb coming in the veg box next week’. He said, ‘oh noooooooo, I forgot to tell you there’s rhubarb in the garden’. Having a load of rhubarb is all very well, but what the flipping flop was I supposed to do with it? I knew you weren’t supposed to eat it raw, so I couldn’t juice it or put it in a smoothie, and a rhubarb crumble seemed too obvious. But other than a smoothie and a crumble, I couldn’t think of anything. Then I remembered enjoying the berry compote I’d had when I tried out the Bodychef vegetarian diet plan last year and looked for some rhubarb compote recipes.
Each recipe I found was long-winded and required lots of ingredients and one recipe was written by someone who said she used to pick rhubarb as a child and dunk it straight into sugar. I thought you died if you ate raw rhubarb, so her blog must be – quite literally – ghostwritten and I’m not going to trust a recipe written by a ghost. Then, good old Delia came to the rescue. Usually Delia’s recipes are so detailed with step-by-step-by-step-by-step instructions but this rhubarb compote recipe was so simple, containing only two ingredients and minimal instructions, I checked to see it was actually written by her and not someone else (ghost or otherwise). It was indeed written by Delia and not a ghost, so I decided to give it a go.
You need to make this compote. You need to make it because it only requires two ingredients and if you haven’t got any rhubarb growing in your garden, you probably know someone who does who will give you some. The other ingredient is caster sugar and you probably have that in the cupboard, so this is akin to free food, and free food is the best food.
I ate this compote on its own but I would imagine it’d be gorgeous with vanilla ice cream, or for a complementary crunch, add it to some granola.
Two Ingredient Rhubarb Compote
Total Time: 35 minutes
Number of servings: 3
Per Serving 146 calories
Fat 0 g
Carbs 36 g
Protein 2 g
- 700g rhubarb
- 75g caster sugar
- Chop the rhubarb into 1.5cm chunks
- Put in a shallow baking tray and cover with the sugar
- Cook at 180C for 30 minutes, giving it a gentle stir halfway through
- Leave to cool, then store in the fridge
For more vegan rhubarb recipes, check these out from my fellow food bloggers:
Vegan Ginger Cookies in a Rhubarb Parfait by Thinly Spread
Rhubarb, Ginger & Raspberry Jelly by Family Friends Food
Rhubarb Gin by Foodie Quine
Cardamom Spiced Apricot and Rhubarb Chutney by Recipes from a Pantry