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 50-70 g honey
- 1/2 tsp cardamon seeds, or ground cardamon
- Preheat the oven to 180 C.
- Cut rhubarb in short batons, around 3cm length.
- Add it to a casserole dish with a lid, or any ovenproof dish.
- Add sugar or honey and orange juice. Cover with the lid, or foil.
- Cook at 180 C for 30-40 minutes, on 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 grinder if you’ve got one. Otherwise, just use ground cardamon.
- Once rhubarb has cooked, taste a bit of the compote and see if it needs more sweetening. You can add more sugar or honey and leave it for another minute or two.
- Pour the compote in a 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.