My friend Marlena commented recently “I see that you are blogging again, but your recipes are much more simple since you have had a baby”. Thinking about it – that is so true. Like most new parents we naively underestimated just how much time parenting would demand.
Gone are the days where I dedicated a whole weekend just to cooking; of which one morning consisted just of choosing a recipe. Now my recipes have to be short and effective and if possible achievable in a 40 minute nap interval.
However it does not mean they have to be any less yummy! As I told you about my various recipes that recently have been inspired by my garden produce I have a lot of rhubarb in my garden. I already posted a recipe of rhubarb and vanilla tarts but still have so much rhubarb left.
This rhubarb compote is so quick an easy to make and is a great recipe for bulk cooking. I froze most of it in little batches and since I cooked it, I served it as a quick dessert with vanilla pudding at a dinner party, Dave has it in yogurt in the mornings, and its a delicious treat heated up with some cold ice cream.
This shows that simple does not necessarily have to mean boring. It can be used in so many varieties and is definitely one of my staple recipes.
- 1 kg rhubarb
- 200 g caster sugar
- 2 vanilla pods
- Clean the rhubarb and cut into short chunks. Its not necessary to peal the rhubarb because it will help intensify the nice red colour once cooked.
- Place the chunks into a large cooking pot and mix in the sugar. Now wait for approximately one hour for sugar to soak in and the water to be released from the rhubarb. You may have to stir the rhubarb occasionally.
- There is no need to add extra water to the compote. It would just water down the flavour.
- Open up the vanilla pods and add the vanilla seeds to the rhubarb.
- Bring to boil and cook until the rhubarb is cooked soft. If necessary you can add more sugar at the end.
- Tastes good with plain yogurt or vanilla ice cream
- Suitable for freezing