Some days I think I must actually be Malaysian or Korean because I love their food so much, and then some days I think I was born with Grandma taste as I love porridge and stewed fruit.
Here is a recipe for stewed rhubarb, but a little jazzed up with some ginger. This would make a great base for a crumble or just serve alongside some homemade yoghurt.
Usually I sweeten my rhubarb with apples and don’t add sugar, but for more of a dessert flavour this is sweetened with sugar. If you don’t want to add sugar, add an equal weight of apples to rhubarb to sweeten it. I have also added sultanas and raisins which have two purposes: to sweeten and to absorb some excess moisture; clever eh?
Rhubarb Compote with Ginger
Serves 6, 10 minutes preparation plus 30 cooking
1 kg of rhubarb, discard the leaves and dice into 2cm lengths
3 tbs of sugar (60mL of sugar: 3 Australian tablespoons = 4 in other countries)
100mL of water
50 gms of ‘naked’ uncrystallised ginger (this is sweetened, not fresh), sliced thinly
A large handful of sultanas and/or raisins
Put the water at the bottom of the pot to help stop the rhubarb burning, add the rhubarb and sugar.
Cook on a moderate to low heat for around 30 minutes until the rhubarb has turned to mush. Stir occasionally to make sure it isn’t sticking. If the mix is burning or sticking, turn the heat down a little and add more water as necessary.
Turn off the heat and stir through the ginger and sultanas, allow it to rest while the sultanas swell and the mixture cools a little.
Serve with icecream or yoghurt.