Roasted rhubarb compote with cardamon
Rhubarb stalks taste fruity and acidic and need very little added to taste amazing, just a bit of something sweet to balance out the acidity. With sweet and citrusy cardamon sprinkled on top, it tastes like heaven.
With this recipe, you don’t need to worry about overcooking the rhubarb – the more disentegrated, the better. Also, if you have some raw buckwheat, toast it slightly and sprinkle on top, it will add a noticable crunch and will enhance your sensory experience.
5-6 rhubarb stems
1 orange, juiced
100 gr of sugar, or 2-3 tbsp of honey
1/2 tsp cardamon seeds, or ground cardamon
Preheat the oven to 180 C. Cut rhubarb in short batons, around 3 cm length. Add it to a casserole dish with a lid, or any oven proof dish.
Add sugar or honey and orange juice. Cover with the lid or foil.
Cook at 180 C for 30-40 minutes, or until rhubarb has disintegrated.
While rhubarb is cooking toast cardamon seeds. If you have cardamon pods crush them and use the seeds inside.* When you start smelling the seeds take them off the heat and grind with a pestle and mortar, or a coffee grinding machine. Otherwise just use ground cardamon.
Once rhubarb has cooked, taste a bit of compote and see if it needs more sweetening. You can add more sugar or honey and leave it for another minute or two.
Pour a compote in a serving bowl and top with cardamon.
I love having rhubarb compote warm or cold, for breakfast or as a desert. It goes well with yoghurt, mixed in with porridge, or granola. Enjoy and let me know in the comments bellow if you give it a go.
* It’s best to buy spices whole, and grind them as you need them. They will have much more flavour and fragrance then the ground ones.