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rhubarb compote - don't want to throw anything away!
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spaghetti_monster
Posts: 1,019 Forumite
...of course!!!!!
Just made a fantastic rhubarb compote - from a Nigella recipe I copied from a friend.
It said to drain off the excess liquid, which I've just done. This also tastes lovely - very syrupy. And the recipe included orange zest, so there's a nice tang to it!
Anyway, I think Nigella mentioned some uses for the syrup but I can't remember.....
and I was thinking that you guys might have a few ideas!
Thanks!
Just made a fantastic rhubarb compote - from a Nigella recipe I copied from a friend.
It said to drain off the excess liquid, which I've just done. This also tastes lovely - very syrupy. And the recipe included orange zest, so there's a nice tang to it!
Anyway, I think Nigella mentioned some uses for the syrup but I can't remember.....
and I was thinking that you guys might have a few ideas!
Thanks!
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I'm sure I saw Nigella on TV adding gelatine leaves to the rhubarb juice to make a posh jelly for a trifle...I think she binned the rhubarb though!:eek: :eek:
Not very moneysaving!0 -
I wouldn't argue with you, but I'd be very surprised if Nigella didn't have a use for the rhubarb. She's the one that goes on about her friends not using stuff to capacity.Official DFW Nerd Club - Member # 593 - Proud To Be Dealing With My Debts!0
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In the recipe I looked at it was definitely a compote made from the rhubarb pieces. She then had a few ideas for the left over syrup. I think this was from the feast book.
Just had the left over juices/bits left in the baking dish with some yoghurt, so I guess that's one idea!0 -
She advises in the book to boil it down, so it becomes more of a syrup. You can then eat it over vanilla ice cream or greek yogurt with "perhaps a sprinkling of pistachios, as ludicrously green as the syrup is pink".
Or I guess, since I'm catching up on weezl's thread, you could have it over your morning bowl of porridge
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yummmmmmmmm"The purpose of Life is to spread and create Happiness" :j0
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I'd have gone for over ice-cream myself! Maybe add some to a smoothie/juicer concoction too.
I think some sorbets use a sugar syrup, so maybe you could use it as the base for that?Nobody I'd rather be
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Just thought I'd tell you about a friend's idea for the syrup:
rhubarb cosmopolitain.
Apparently the other ingredients are vodka, cointreau and a dash of lime.
Not exactly old-style I know, but at least it's using up leftovers!
We're going to try it on Thursday, so I'll let you know!0 -
Jamie Oliver uses rhubarb syrup for a champagne cocktail.....and it's scrummy 0
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