rhubarb & elderflower compote
|rhubarb & elderflower compote|
|elderflower & rhubarb compote - good with vanilla ice cream or on freshly baked croissants|
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
1 kg rhubarb roughly chopped
3/4 cup of elderflower cordial
2 tbsp honey
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.
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this recipe is also featured on:
Simple & in Season with Ren Behan
The Vegetable Palette at Allotment 2 Kitchen