[RECIPE IN SHOW NOTES] 

The more sugar you add to a sweet food, the less you can taste the original ingredient! So it’s a perpetual balancing act between adding sugar and showing restraint. Rhubarb is a bizarre plant from the rhizome family where the stalks are the bit your eat and the leaves are actually poisonous! It’s sour as HELL so you’ll be tempted to lean into the sugar. On today’s show we’ll demystify the rhubarb compote. 

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Recipe

1.2kg washed, trimmed rhubarb, cut into 2.5cm chunks 

500g sugar 

Juice of 4 oranges 

Jars, sterilised by placing in the oven, turning it on to 120C, and leaving for half an hour. (Lids too, unless they’re plastic). 

Method

Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

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