For me April is rhubarb month. I can’t get enough of the stuff. I suspect the rest of my family get rather bored of it, but not me. Rhubarb crumbles, fools, cake and salsa… I’m not quite sure what it is – the vibrant colour, that distinctive sharp flavour, its sheer Englishness, or the simple fact that something that grows in such abundance like a weed could taste so good? Friends with rhubarb in their gardens know now to bring their surplus to me.
There is a permanent supply of spiced rhubarb compote in my fridge at the moment. It has to be the most perfectly easy pudding or breakfast. I love it with a spoonful or two of Greek yoghurt, a drizzle of honey and perhaps a little crunchy granola on top. If I’m feeling slightly decadent, I’ll serve it with this creamy whipped ricotta.
This recipe really couldn’t be simpler, so make yourself a large bowlful, double up the quantities if you like. It also works well as a topping for pancakes or eggy bread (French toast). And there is something truly wonderful about the partnership of rhubarb and star anise. Yes, I could eat this til the cows come home…
Spiced rhubarb compote with whipped ricotta and honey
For the compote
400g rhubarb, chopped into large chunks
1 star anise
½ tsp ground cinnamon
juice of one large orange
2 tbsp honey
For the whipped ricotta
250g ricotta cheese
150g Greek yoghurt
2 tbsp honey
Place the rhubarb, star anise, cinnamon, orange juice and honey in a large saucepan and set over a medium heat. Bring to a gentle simmer and leave to cook for 15 to 20 minutes, stirring every now and again, until the rhubarb is tender. Set aside to cool.
Scoop the ricotta and yoghurt into a large bowl with the honey and whip together using an electric whisk until light and fluffy.
For a sensational springtime breakfast dish, serve bowls of the rhubarb compote (make sure you pull out the star anise first), with a dollop of whipped ricotta and perhaps a scattering of homemade granola.
What are your favourite rhubarb recipes? Please share!