June: Rhubarb compote

AT A GLANCE

  • Serves 6 people

  • 1 bunch rhubarb (750gm), cut into 8cm pieces (620gm trimmed)
  • 155 gm raw caster sugar
  • To serve: porridge, muesli, ice-cream or custard
01   Combine rhubarb and sugar in a large saucepan. Stand until moisture is drawn out of the rhubarb (10-20 minutes), then cook, covered with a lid and stirring occasionally, over low-medium heat until rhubarb is tender (20-30 minutes). Serve warm or cool with porridge, muesli, ice-cream or custard.
Note

ALSO IN SEASON

FRUIT
Apples, cumquats, custard apples, grapefruit, kiwifruit, lemons, limes, mandarins, melons, nashi, nuts, oranges, pears, persimmons, quince.

VEGETABLES
Asian greens, avocados, beetroot, broccoli, Brussels sprouts, carrots, cauliflower, celeriac, celery, fennel, ginger, horseradish, kale, leeks, onions, parsnips, potatoes, pumpkins, shallots, silverbeet, spinach, swedes, sweet potatoes, turnips.

SEAFOOD
Deepwater flathead, King George whiting, king prawns, Pacific oysters, sand whiting, sea mullet, yellowfin bream.

Recipe:

BRIGITTE HAFNER

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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