Can you all stand another rhubarb post?? Last one, I promise (mainly because I’m all out of rhubarb, hehe).
Rhubarb Berry Compote is one of my favourite ways to use rhubarb because you can do so many things with it, including freezing it. I put it on my Cheerios in the morning, mix it with yogurt or cottage cheese for an afternoon snack, add it to smoothies, use it as a topping for ice cream and, I’ve even been known to use it on a peanut butter sandwich instead of jam.
I’ve also eaten it directly out of the jar with just a spoon…
It’s dead simple to make and you can make it with just rhubarb or add any other kind of fruit you think would work well. I like to add strawberries and blueberries, which also gives it a gorgeous colour.
I think it would work well with plums too but they’re not in season together so if you freeze your rhubarb, that might be an interesting way to try it later in the summer.
Depending on the fruit you add, you may need to adjust your cooking times.
- 1 cup of water
- 1 cup of sugar
- 3 cups of coarsely chopped rhubarb (about 1 inch pieces)
- 1 cup of blueberries (frozen or fresh)
- 1 cup of strawberries (frozen or fresh. If small, they can be used whole, if large, slice them in half)
- sprinkle of cinnamon
- Combine water and sugar together in a large saucepan and heat to boiling
- Stir in rhubarb and lower heat
- Allow to simmer for about 10 minutes, until rhubarb is soft and starting to become translucent.
- Add berries and continue cooking until mixture starts to boil again.
- Add a sprinkle of cinnamon if you wish
- Serve warm or cold
Food Photography Tips
I mentioned a while back that I wanted to get back to photos that are more “me” and Image 1 and 2 are definitely more along those lines: very bright colours, often primary shades with lots of contrast.
These photos were also taken a few weeks ago when I was still struggling with my new macro lens. I think now I could have improved on them 20 fold.