Cooking
She forgot her Rhubarb Compote with thick, fat Greek yoghurt and crumbled macaroons. Too bad for her, 'cause now there's none left!;-)
The Greek yoghurt I bought at the local green grocer and the macaroons I bought in Irma. I'm not sure our macaroons would be the same as an English/American macaroon, they're not as chewy, but more along the lines of a meringue, yet no as airy... You get the idea? Anyways, they're just there for the textural crunch, so you could use anything, as long as it's crunchy and sweet. I love the rhubarb compote in a trifle too, layered with pillowy, soft, organic whipped cream and macaroons. But for the everyday version, I opt for yoghurt.
For the compote, I slice up my rhubarb, dump them in roasting tin (unfortunately, I didn't really have enough this time to justify using that one) and sprinkle with - umm, a lot of sugar, vanilla-scented if you have it. Sorry for the lack of specifications, but it really depends on the sourness of your rhubarb! You can always add more if necessary. Sprinkle away, and give it all a stir. Cover the tin with foil, and bake in a 200 C hot oven for 15-20 minutes. Taste the juice/syrup after 10 minutes - if it's not sweet enough, sprinkle with more sugar, then return to the oven. When it's done, drain the compote in a sieve, reserving the syrup. You can sweeten the syrup additionally, if you despite your best efforts didn't get the compote sweet enough. In a small saucepan, add sugar to the syrup, and on a medium high heat, let the sugar dissolve. Drizzle this on top of the compote when you serve it.
And don't forget to ask Barbie around - she loves this stuff :-)
- Perfect Rhubarb Compote Recipe
There are rhubarb haters and rhubarb lovers. I'm a lover! I love the color of rhubarb and the gorgeous pink syrup you get when you cook it. Rhubarb, which we consider a fruit is actually a vegetable. It's high in vitamin C, potassium,...
- Growing To Like Rhubarb
Rhubarb conserve When I was little, we had a rhubarb plant in our yard and my Mom would frequently prepare some sort of rhubarb sauce or compote. It was the only dessert I didn’t like and it seemed unfair to me at the time that rhubarb...
- Shf#22: Can You Can? Rhubarb Cordial
Way back when I used to do a regularly scheduled blog, I ALWAYS took part in this brainchild of Jennifer, The Domestic Goddess - The Sugar High Fridays. Then stuff happened, I didn't blog much for a while and well, no SHF for me. Now I am blogging...
- 'nuff Of The Compotes Already!
Okay, I promise. I've really been on a compote overload lately, but it's just 'cause they're so good with that fabulous yoghurt from Thise for breakfast. That way at least I get SOME fruit in my stomach - I can't live of banana-blueberry...
- Comfort Food In A Healthy Way
I was reading this post over at Julie's on the exact same night I had had this for dinner: grilled aubergine/eggplant in thick slices, drizzled with a little yoghurt and date-syrup. Up until recently - in fact, I guess still now - I didn't like...
Cooking
Barbie, you forgot something!
She forgot her Rhubarb Compote with thick, fat Greek yoghurt and crumbled macaroons. Too bad for her, 'cause now there's none left!;-)
The Greek yoghurt I bought at the local green grocer and the macaroons I bought in Irma. I'm not sure our macaroons would be the same as an English/American macaroon, they're not as chewy, but more along the lines of a meringue, yet no as airy... You get the idea? Anyways, they're just there for the textural crunch, so you could use anything, as long as it's crunchy and sweet. I love the rhubarb compote in a trifle too, layered with pillowy, soft, organic whipped cream and macaroons. But for the everyday version, I opt for yoghurt.
For the compote, I slice up my rhubarb, dump them in roasting tin (unfortunately, I didn't really have enough this time to justify using that one) and sprinkle with - umm, a lot of sugar, vanilla-scented if you have it. Sorry for the lack of specifications, but it really depends on the sourness of your rhubarb! You can always add more if necessary. Sprinkle away, and give it all a stir. Cover the tin with foil, and bake in a 200 C hot oven for 15-20 minutes. Taste the juice/syrup after 10 minutes - if it's not sweet enough, sprinkle with more sugar, then return to the oven. When it's done, drain the compote in a sieve, reserving the syrup. You can sweeten the syrup additionally, if you despite your best efforts didn't get the compote sweet enough. In a small saucepan, add sugar to the syrup, and on a medium high heat, let the sugar dissolve. Drizzle this on top of the compote when you serve it.
And don't forget to ask Barbie around - she loves this stuff :-)
- Perfect Rhubarb Compote Recipe
There are rhubarb haters and rhubarb lovers. I'm a lover! I love the color of rhubarb and the gorgeous pink syrup you get when you cook it. Rhubarb, which we consider a fruit is actually a vegetable. It's high in vitamin C, potassium,...
- Growing To Like Rhubarb
Rhubarb conserve When I was little, we had a rhubarb plant in our yard and my Mom would frequently prepare some sort of rhubarb sauce or compote. It was the only dessert I didn’t like and it seemed unfair to me at the time that rhubarb...
- Shf#22: Can You Can? Rhubarb Cordial
Way back when I used to do a regularly scheduled blog, I ALWAYS took part in this brainchild of Jennifer, The Domestic Goddess - The Sugar High Fridays. Then stuff happened, I didn't blog much for a while and well, no SHF for me. Now I am blogging...
- 'nuff Of The Compotes Already!
Okay, I promise. I've really been on a compote overload lately, but it's just 'cause they're so good with that fabulous yoghurt from Thise for breakfast. That way at least I get SOME fruit in my stomach - I can't live of banana-blueberry...
- Comfort Food In A Healthy Way
I was reading this post over at Julie's on the exact same night I had had this for dinner: grilled aubergine/eggplant in thick slices, drizzled with a little yoghurt and date-syrup. Up until recently - in fact, I guess still now - I didn't like...