Ginger Cardamom Rhubarb Compote Recipe (2024)

FAQs

Can you freeze rhubarb compote? ›

Storing: Store any leftover rhubarb compote in a glass jar with a lid in the fridge for up to 2 weeks. Freezing: Compote can be frozen in small batches in freezer-safe bags with the air removed for up to 3 months. Let thaw in the fridge completely before serving.

To prepare: Wash the stems and cut off the leaves and the ends. Cut into 2cm lengths, removing any strings if necessary. Stew or poach in some water and a little sugar. When making a crumble or a pie, the rhubarb does not need to be cooked first.

Trim the rhubarb of stringy bits and cut into short lengths, if the stalks are very fat then cut them lengthways into pieces so they freeze more evenly. For loose pieces of rhubarb, spread the pieces in a single layer on lined trays and open freeze them. Once frozen, tip the pieces into containers or bags.

Can rhubarb be frozen without blanching? Fresh, raw rhubarb freezes beautifully and does not need to be blanched. However, you can choose to blanch it to help preserve the color and quality if you want. Bring a large pot of water to a boil while you prep the rhubarb.

The fiber in rhubarb helps keep things moving through your digestive tract, preventing problems such as constipation. It also contains compounds called sennosides, which act as natural laxatives. The tannins in rhubarb also provide anti-diarrheal effects.

To pick rhubarb, hold the stalk firmly, pull and twist. Do not use a knife to cut the stalks from the plant. The knife can carry diseases from plant to plant, and the remaining stalk can be a point of entry for other pests.

You don't need to peel peak-season rhubarb, but by midsummer, the stalks tend to be tough and fibrous. You might need to peel them to make them tastier.

Fresh Fruit Compote Recipe

Fresh fruit compote is a simple and delicious way to use overripe fruit. So quick to prepare and it can be done in small batches which you can easily freeze.

The answer is: absolutely! Freezing stewed rhubarb is very easy. Once the sauce has completely cooled down, transfer it into a freezer-friendly container or freezing bag. You can also freeze it in small portions using an ice tray for example.

You can store frozen rhubarb for up to a year. That said, it will start to deteriorate a bit after 3 to 4 months. It won't spoil, but it will start to lose color and will be more likely to lose its structure when defrosted or cooked.

How do you preserve homemade compote? ›

Unlike jams and jellies, home-made compotes should be kept in sterilised jars in the fridge (for up to two weeks) or frozen for later use. Reuse old jam jars – wash them and their lids with hot soapy water, rinse with boiling water, then dry in a warm oven (about 140°C/fan120°C/gas 1).