In winter, the rhubarb comes into it's own - big fat red and green stalks and healthy leaves as a contrast to the wilted patheticness it is in the summer. I had two huge plants I needed to transplant as it was in the way of a fence, so of course I had to get to making something. I did consider jam with ginger, but I'm not a sugar fan, unless it's marmalade. Like my husband's allergic to almond unless they're on a croissant, y'know?
So as I'm tidying it up and chopping it into a pan I start thinking about what to mix it with for a compote with honey. I'd usually add apple, but I don't have any (I don't buy them, waiting instead for apple season). I would usually add orange juice, too, but didn't have that either. Sigh.
Then I remembered frozen berries. Enough sweetness to balance the tart rhubarb would work, right? I meted out about a third berries, or just under, to the pot of rhubarb.
Then I remember I had mandarins. Can you squeeze a mandarin? Of course you can.
At this point I added around six cardomom seeds, a few shakes of cinnamon, a pinch of nutmeg, a splash of vanilla essence (who can afford real vanilla? In my dreams!). To be honest, it wasn't quite enough, so though the title sounds great, I couldn't really pick out those flavours to any degree. A bit more next time, perhaps? Or perhaps I could serve it with something chai-ish...
With a little splash of water to stop it burning as well, it went on for a gentle simmer until the rhubarb began to soften and break up. By this stage I'm getting an idea of the sweetness, and added a few spoonfuls of honey as it cooled til it was just right.
I tell you what made it even better just right was coconut yoghurt. Cocobella does a particularly good one! This made for a kickass desert and in my opinion, far better than jam. I'll pop some in the freezer but it'd work well to can as well.
If you knew my crockery you'd known this is a tiny bowl. The internet lies. But I can't eat it all before the hubs comes home - this is just a tester.
What's your favourite rhubarb recipe?
With Love,
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