Rhubarb Compote for Neptune porridge

• Jerry Sargeant
• April 26, 2019

INGREDIENTS:

This recipe makes 10x one tablespoon per portion

• 400g Rhubarb – fresh (Roughly chopped)
• 60g Sugar – soft light brown
• 1g Salt – Maldon Sea (tiny pinch)
• 1g Vanilla – paste

METHOD:

• Chop the rhubarb into rough 2cm dice
• Place into the sauce pan with the sugar and mix well
• Leave to stand with no heat for ten minute so that the sugar start to draw the water from the rhubarb this will give it the liquid it needs to cook in
• After ten minutes turn on to a medium heat and start cooking
• Add the salt and vanilla
• Bring to a gentle simmer for 15-20 minutes until it is cooked and all of the water has evaporated
• Remove from the heat and allow to cool
• Serve one tablespoon per portion with porridge