Roasted Rhubarb Compote with Orange and Vanille & Rhubarb Fizz | Milkbottle

Roasted Rhubarb Compote with Orange and Vanille & Rhubarb Fizz

The red and pink of rhubarb, so lovely and so inspiring to cook with, our hearts always make a little jump when we see the first tiny and crumbly leaves appear in the container where it grows, and since everything is so early this year we’ve al ready seen them. This recipe for Roasted Rhubarb with Orange & Vanille served with Greek Yoghurt makes a great dessert for a Spring Dinner, or start with a Rhubarb Fizz as a festive apéritif.

Roasted Rhubarb Compote with Vanille and Orange
2 pounds/1kg rhubarb, about 8 stalks, washed and trimmed and cut into 2
inch/5cm pieces
1/2 cup/100g sugar, or more to taste
1 vanilla bean, split
1 orange
plain greek yogurt
Preheat oven to 425ºF/220ºC. Combine rhubarb, sugar and vanilla in a non-reactive baking pan - approximately 7" x 11"/17 x 30cm Cut a few strips of orange peel from orange, removing any pith. Add to roasting pan. Juice the orange and add to roasting pan.
Toss well to combine. Roast until rhubarb is tender and juices bubble and thicken, about 20 minutes. Let cool slightly before serving - spooned over thick Greek yogurt. Compote keeps well covered and refrigerated for several days.
Rhubarb Fizz
Equal parts by weight rhubarb and sugar
Seltzer Water, Prosecco or another bubly drink
Sprig of mint
Wash and trim rhubarb and chop into small pieces.
Combine fruit and sugar in a non-reactive mixing bowl and muddle together until completely mashed.
The blunt end of a rolling pin works well.
Cover bowl with plastic wrap and let stand at room temperature for 24-48 hours. Strain through cheesecloth - discarding solids.
Combine desired amount of syrup with seltzer, Prosecco or bubbly drink of choice.
Serve over ice with a sprig of mint.

Image: Dana Gallagher via Taverne Agency. Foodstyling and recipes: Alistair Turnbull

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