Beginning of summer dessert: rhubarb compote
Hello, friends and greetings to the community! Summer has started here in Norway. The temperature fluctuates between hot and cool, windy and pleasant. Due to less rain this year, my garden is not doing well. Only a few things are growing. Hoping the vegetables will do better in July.
Last week, while weeding in the garden, I noticed that the rhubarb was very weak. Usually, the stalks are big and plentiful, enough for us and more to share with friends. However, this time they are very small. I plan to pick them up soon; if I wait, they will become too acidic.
I picked them.
They are not so much, They contain so much water when they cook they become very small in quantity. but enough for the two of us.
I washed them and took away the fibrous outer peel.
Then I chopped them into small pieces.
Ingredient:
Cook this porridge I used
1 and a half cups chopped rhubarb stalks
1 tbsp. raisins
1 tbsp. cashew
1 tbsp. potato starch
thin slice of lemon
2-3 tbsp. sugar
In a saucepan added rhubarb lemon slice and water. and cooked on low heat for around 3-4 minutes it goes very fast.
When it became softer added sugar.
Stirred in cashews and raisins.
Made slurry from potato starch and water.
Poured slurry in the Rhubarb while stirring.
Stirring mixture gently but continuously cooked for 2 minutes
until it thickened. Avoid stirring fast or hard.
Kept for cooling down.
When it cooled I prepared the final dish/compote
2 cups/bowls of cooked rhubarb
3 tbsp. heavy cream for each bowl
chopped cashew and pistachio
some dried rose petals.
Poured cream in a rhubarb bowl.
Garnished with cashews, pistachio, and rose petals. The Sommer compote is ready.
Instead of cream, you can use soft ice cream. A vegan version can be made by replacing the cream with coconut milk or cashew cream.
Thank you for stopping by.