Rhubarb and apple compote


There’s been a lot of publicity about Yorkshire Forced Rhubarb. I bought 400g in Waitrose and made a compote together with three Braeburn apples which were looking past their best.

I sliced the rhubarb into 3cm lengths and peeled, cored and sliced the apples.

Microwave on high for about 7 minutes. Stir and cook for a further minute or so.

I then added sugar and honey to taste.

Could be served warm with Birds Custard; but I cooled mine, stored it in the fridge, and served it for breakfast with Greek yogurt, granola and mixed seeds.

Another fruit compote


I made this with:

  • 3 sticks of rhubarb (cut into 3cm lengths)
  • 3 cox’s apples (peeled, cored and thickly sliced)
  • 2 tbsp water
  • 2 tsp castor sugar
  • 500g frozen raspberries (£2.29 from Lidl) defrosted

Put the rhubarb and apples in a microwavable dish. Add the water and sugar. Cover, and cook at 750W for 3 minutes. Stir and cook for another 2 minutes (at 750W).

Add the raspberries, stir in, and cook (at 750W) for 4 minutes. Stir and cook for further 2 minutes (at 750W). Cooking time will be longer if you leave the rhubarb and apple mixture to cool before adding the raspberries (or add the raspberries while still partly frozen).

Leave to cool and store in the fridge. Makes about 1 litre of compote.

Rhubarb window cake


I made this cake to go on the tea trolley (it was on the bottom shelf, so it doesn’t show up in the photo on that post) at my Mum’s funeral wake. I remember her making it regularly, but I didn’t have the recipe and I wasn’t sure how to put it together. The result was not quite what I remember. I recall slabs of yellow cake with deep pink windows in a regular pattern. I suspect Mum used ‘forced rhubarb‘ which would have been sweeter and a pinky-red colour (my (early autumn) rhubarb cooked to a yellowy-green colour). Also although I placed the rhubarb pieces on the uncooked cake mixture in a regular grid pattern, they moved during cooking. Never mind – it still tasted pretty good!

This quantity will enough sponge for a 27 x 18 x 3.5cm cake tin:

  • 110g butter (at room temperature) cut into small cubes
  • 110g self-raising flour
  • 1 tsp baking powder
  • 110g caster sugar
  • 2 large eggs
  • vanilla essence (exact amount depends on the strength of the essence (read the instructions on the bottle))

Preheat the oven to 180C (Gas Mark 4). Line the base of your tin with baking parchment and grease the sides of the tin with oil or butter.

Wash the rhubarb, dry with paper towel, and cut into 3cm lengths.

Put the butter into a mixing bowl. Sift together, into the bowl, the self-raising flour, the baking powder and the sugar. Add the eggs.

Mix all of the ingredients together using an electric whisk (for 1-2 minutes until the mixture is smooth and glossy).

Put the mixture into the tin, level off the surface and place the rhubarb pieces in a regular pattern on top of the cake mix. Place the cake in the oven until golden brown (about 25 minutes).

Cool on a wire rack. When cool, cut into squares and serve (the cooled cake will last about five days in an airtight container).