Thursday, 18 June 2015

rhubarb & elderflower compote

elderflower, rhubarb, compote, recipes, seasonal cooking, summer fruit,
rhubarb & elderflower compote
elderflower, rhubarb, compote, recipes, seasonal cooking, summer fruit,
elderflower & rhubarb compote - good with vanilla ice cream or on freshly baked croissants 
A quick and easy rhubarb and elderflower compote recipe. This seasonal Summer recipe is ready in less than 30 minutes and great served over a good vanilla ice cream or Greek yogurt for a simple dessert. I have also added it to my homemade frozen yogurt - recipe to follow soon... It makes a low sugar alternative to jam too and would be lovely with a freshly baked croissant or brioche for breakfast. 

I love using local and seasonal produce in my cooking and recipes. The elderflower cordial was made with our own elderflowers which are in full blossom at the moment. You can of course use a shop-bought elderflower cordial in this recipe - or make your own using my easy to follow recipe here (leaving out the fresh mint). I also used a local Limousin honey in my recipe too - which was made just down the road from us here. I have heard that eating a teaspoon of local honey a day helps those who suffer from hayfever - I do and am more than willing to give this a go if it relieves the sneezing and sore eyes!


The fragrant elderflower complements the sharp and flowery rhubarb flavour well. Rose flower water or rose syrup is another good partner to rhubarb which you could use in this recipe instead of the elderflower cordial. 


Let me know how you get on - and if you have any good rhubarb recipes too. Say bonjour and leave your comments below - I look forward to hearing from you. 


makes about 1 litre of rhubarb & elderflower compote


recipe author: Ema at De Tout Coeur Limousin


preparation time: 5 minutes

cooking time: 15-20 minutes 

ingredients:

1 kg rhubarb roughly chopped
3/4 cup of elderflower cordial
2 tbsp honey

method:

add all the ingredients to a large saucepan, bring to the boil then reduce heat and simmer for about 15-20 minutes until the rhubarb has softened and reduced. Leave to cool and store in an airtight container in the fridge. 


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


retreat, France, travel, Creuse, singing, wellbeing, wellness, from the heart, countryside, nature,
Welcome to De Tout Coeur Limousin
recipes. baking, cooking, de tout coeur limousin, home cooking, French food, markets,

For more of my recipes click here

this recipe is also featured on:




Simple & in Season with Ren Behan



Link up your recipe of the week



The Vegetable Palette at Allotment 2 Kitchen

rhubarb & elderflower compote on Punk Domestics


Gluten Free Fridays

7 comments:

  1. I love rhubarb. This sounds so simple yet so tasty

    ReplyDelete
  2. So seasonal and so gorgeous. thank you for sharing with #VegetablePalette.

    ReplyDelete
    Replies
    1. thanks for hosting - pleased to be taking part

      Delete
    2. The round up will be up later today, please do come by and I hope you will be able to participate in July too.

      Delete
  3. A perfect recipe for Simple and in Season, Ema, thank you. Pinned and the round up is now live. Ren

    ReplyDelete
  4. A perfect recipe for Simple and in Season, Ema, thank you. Pinned and the round up is now live. Ren

    ReplyDelete

Thanks for stopping by. Your comments are always appreciated.