Rhubarb Tarragon and Stem Ginger Compote
Ingredients
- 500 g rhubarb
- 150 g caster sugar
- 1 l water
- 2 pcs stem ginger chopped
- 3 stems fresh tarragon
- 1 orange just the peel
Instructions
- Place the water, sugar and tarragon into a medium sized pan and bring to a boil.
- Cut the rhubarb in 2 cm pieces.
- When the liquid starts boiling add the rhubarb and continue cooking for 2-3 minutes, until the rhubarb begins to soften.Take a few pieces of rhubarb out, allow to cool and chop them.
- Leave the rest of the rhubarb in the pan, covered for about 20 minutes, until it softens completely. Then take it out and blitz it once in a food processor. Add the chopped ginger and the rest of the chopped rhubarb.
- Serve with scones and clotted cream.
Notes
The rhubarb, tarragon and stem ginger compote can be stored for 2-3 days.
Special equipment needed for this recipe include: