Food|November 2024
Rhubarb compote with olive oil
An easy-to-make sweet summer treat featuring rhubarb, salt-roasted nuts, cardamom and cookie crumbles. Serve with heavy cream on the side, and a drop of olive oil.
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Ingredients
600g rhubarb
100g butter
1⁄2dl caster sugar
1⁄2dl salt roasted nuts
1tsp cardamom seeds
1⁄2dl heavy cream
1 sprig of tarragon
4 oat cookies or similar
(4 SERVINGS)
Method
Cut the bottom and top of the rhubarb and make sure it’s totally clean, otherwise rinse it.
Then cut in 1 cm pieces and pan fry them on medium heat in butter.
Crush the cardamom seeds in a mortar. After a minute add sugar and the crushed cardamom seeds.
Continue frying until they are soft and then let cool in a bowl.
Plate the compote in small bowls with crushed cookies, chopped nuts and picked tarragon leaves on top.
Serve with a bit of heavy cream on the side and a drop of olive oil.
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