At the Auckland market at the AMI Auckland Netball centre in September I bought a load of rhubarb 10 kilos in fact, got them for a steal. This market/ car boot is another favourite of mine, I find many of my fresh produce deals from there. Local growers bring the freshest fruit and vegetables to the market and the prices are so reasonable. It’s colourful and fun and a pleasure to walk round. Also has traditional Island and Maori Food which I always find intriguing.
What did I do with them? Well I froze about 8 kilos and made some pies and tarts with the fresh rhubarb. Now I am going to make some compote with it. Compote is basically stewed fruit as sweet and as sour as you desire. Rhubarb is one of those fruits that goes well with meat, I love to use my spiced one with ham.
This recipe is a honey rhubarb compote, handy for me because it uses frozen rhubarb. Slightly sweeter than my normal but delicious over ice cream or oatmeal. My preference?easy, eaten over thick Greek style yoghurt, delicious.
6 cups chopped frozen rhubarb pieces
1/2 cup apple juice
1/3 cup honey
Bring the apple juice to a slow boil in a sauce-pot. Add honey and rhubarb pieces and stir well while the honey melts. Cook for 6 to 8 minutes (simmering, heat reduced.
You could also add a slice of beet to your compote for a deeper color. Add in with apple juice and simmer until you can see the color being released.
Taste-test and add more honey if desired. If not, remove from heat and let it cool down and thicken naturally. Remove your slice of beet if you added it in and discard.
Refrigerate your compote for up to one week