The seasonal shift we’re in is, this year, going hand-in-hand with the most extraordinary social shift as we all prepare - as best we can, and in our own ways - for the weeks and months to follow. How lucky we are to be facing this period of home ‘cocooning’ with spring beginning to emerge. We very much appreciate how lucky indeed we are as a family to be doing so in a rural area, surrounded by countryside. So much love to those facing being home-bound within the confines of a city.
For those with access to gardens, local growers (through popping to a farm shop or via deliveries) or even via a supermarket, this seasonal compote celebrates the fresh produce that’s growing around us right now in our gardens and farms. Never has there been a more important time to connect with what’s around us, pare back and embrace the seasons, support local and spread the food load as we all hunker down, making use of what’s around us where we can.
For this recipe I used rhubarb and lavender that are growing in the garden, local honey from and apple juice from Cornish Orchards just a few miles down the lanes.
I love to cook with natural sweeteners (in this recipe I used honey) but you could up the honey quantities and also play around with other spices such as cinnamon and cardamom to soften the taste; but I personally love the simplicity of this recipe, where the rhubarb flavours aren’t overly muted with sweetness. Highly recommended with a bowl of granola and yogurt to set up your day.
Tia x
Lavender Infused Rhubarb Compote
Makes approx 4 - 6 servings of compote
Ingredients
500g rhubarb (this weight is once they have been topped & tailed)
200ml apple juice
2 tbsp honey
1 tsp ground ginger
1/2 tsp ground nutmeg
3 sprigs fresh lavender
1 tsp vanilla extract
1 tsp chia seeds
Method
Top and tail the rhubarb, wash then dice to approx 1cm, then pop into a large saucepan
Add apple juice, honey, ginger, nutmeg and sprigs of lavender (leave the sprigs whole and place in pan)
Simmer for approx 10 mins, stirring regularly, until fruit is soft. Take off heat, remove lavender stems. Add chia seeds and vanilla extract. Stir again and leave to sit for 10 mins.
Can be served warm or cold, and kept in fridge for a few days.
