Recipe: Rhubarb, Beetroot & Lemon Compote

This zingy compote brings together three ingredients that can be found growing in late winter / early Spring - when the sparse season means that supplies of fresh fruit and vegetables are limited - so is a welcome pop of colour and flavour to enliven a breakfast, or indeed a dessert later in the day. It’s also a fun way of getting some vegetables in at the start of the day!

I picked the early rhubarb from our veg patch here at Botelet Farm; the beetroot and lemons were grown within Cornwall and sourced via Fruutbox, and the honey is made locally.

I cooked this compote for Marcus Alleyne of Black Voices Cornwall and we used it to top granola bowls as we shared breakfast during Episode 12 of Breakfast & Beyond - do take a listen.

Recipe: Rhubarb, Beetroot & Lemon Compote

Serves approx 4

Ingredients:

• 200g rhubarb (weight after topped & tailed)

• 100g beetroot

• Rind of 1 lemon, juice of 3 lemons

• Small nub of fresh ginger (or 1/2 tsp ground ginger)

• 1.5 tbsp honey (replace with maple syrup for a vegan version)

• 100g dried apricots

• 100ml water

• 1 star anise

• 1/2 tsp vanilla extract

• 2 tsp chia seeds

Method:

1. Wash the rhubarb stalks and chop into small pieces. Wash and grate the beetroot. Finely chop the apricots. Place all in a medium sized saucepan.

2. Finely grate the find into the saucepan, add the lemon juice, water, a decent grating of fresh ginger and the star anise.

3. Simmer for approx 8 minutes stirring regularly, until ingredients are well combined and softened but there’s still a little shape to the rhubarb pieces.

4. Take off the heat, remove the star anise and stir through the vanilla extract and chia seeds. Allow to sit for at least 10 minutes to enable the chia seeds to absorb some of the liquid, then eat warm, allow to cool completely or store in the fridge for up to three days.

Spring recipe: Rhubarb Overnight Oats

This is one of my favourite spring breakfasts - I adore rhubarb and love the way the flavours come through having been gently baked in apple juice. It’s hearty, full of goodness, and love to serve it with a little crunch on top from toasted seeds, to contrast with the soft textures of the oats that have absorbed the liquids overnight. It’s also incredibly easy, after baking the rhubarb simply place all the ingredients in the bowl, mix together, and pop in the fridge overnight.

I served this for breakfast during Episode 4 of the Breakfast & Beyond podcast with Vicki Jones of Sand & Palm, and Episode 14 with Avril Greenaway of Cleaner Seas Group. Vicki is vegan so I used plant-based milk and maple syrup rather than honey, but you can easily adjust these according to preference. For the Breakfast & Beyond meal, I sprinkled stitchwort flowers on top which I had foraged from our hedgerows here at Botelet - a delicate, dainty edible flower that’s perfect for this dish. Bear in mind foraging guidelines if you choose to use edible flowers.

Recipe: Rhubarb Overnight Oats

Serves 4 - 6

Ingredients:

• 200g rhubarb (weight of stalks with leaves and hard ends removed)

• 100ml apple juice

• 1 tbsp maple syrup (could use honey if not vegan)

• 180g oats

• 2 tbsp chia seeds

• 1 tbsp ground flaxseed

• Few shavings fresh ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cinnamon

• Seeds from 2 cardamom pods, crushed

• 2 tbsp maple syrup

• 500ml plant-based milk (or dairy alternative)

• 1 tsp vanilla extract

• Optional serving suggestions: fresh fruit, plant-based yogurt, edible flowers, sprinkling of toasted nuts & seeds .

Method:

1. Heat oven to 180C.

2. Begin by roasting the rhubarb: wash the rhubarb stalks and chop into small pieces. Spread out on a baking tray, pour over apple juice and maple syrup, stir so all pieces of rhubarb are covered, place in oven for approx 15 mins, until rhubarb pieces are soft but still holding their shape, then remove and set aside to cool.

3. Place the oats, chia seeds, flaxseed, nutmeg, cinnamon, ginger and crushed cardamom seeds in a large bowl, mix well then add the milk, maple syrup, vanilla extract and the rhubarb, once it has cooled, along with any juice from the baking tray. Stir well so thoroughly combined.

4. Place a lid or plate on top of the bowl and place it in the fridge overnight or for at least six hours, until the liquid has been absorbed by the oats.

5. I like to serve overnight oats at room temperature, so remove from the fridge approx half an hour before serving, add your favourite toppings (or none) and enjoy!

Recipe: Elderflower & Rhubarb Cordial

The arrival of summer is always met with great excitement in our household as the first elderflowers emerge from the hedgerows. Elderflower cordial is a seasonal family ritual, but this year I wanted to try out some new ideas. Firstly, in my exploration of seasonal eating I wanted to pair elderflower with an alternative to lemons, something grown here in Cornwall that could be used to enhance and ground the heady notes of the flowers. My trusty friend rhubarb is still growing in the garden so I had a play, and have loved matching these two home-grown ingredients within the recipe.

I also wanted to try alternatives to using processed sugar within the cordial as I find the recipe I normally use - a family heirloom passed down from my mother - is utterly delicious yet somewhat overwhelming as someone with a savoury palette. So instead I’ve used local honey to soften the flavours and help to cook down the rhubarb initially before leaving the mixture to steep. I love the versatility of this cordial recipe, which we are using three ways:

1. Lollies - my kids expect that the first jug of cordial will be poured into lolly moulds ready for the next hot day. I find it’s great to have home-made, sugar free treats at the ready.

2. Morning cleanser - I begin each day right now with a warming drink of 1/3 of a cup of cordial, 2/3 cup boiled water then top with a mint leaf to energise.

3. Aperitif - add sparkling water and a small handful of wild strawberries as an early evening spritzer.
   

This year the elderflowers arrived early due to the unseasonably warm spring. They are still available right now however if you’re struggling to find flowers that are still light coloured without browning, look on the north side of hedges or wooded areas where the elderflowers don’t receive as much early light, and are more protected.

I hope you enjoy this version of a quintessential summer drink!

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Recipe: Elderflower & Rhubarb Cordial

Note that the recipe is made over a couple of days - on the first day you gather the ingredients and begin the process of steeping. Two days later you strain the mixture then pour into lolly moulds (if using) and bottles - so make sure you have bottles ready and sterilised for two days after steeping.

Equipment

• Large metal pan

• Sieve

• Large jug

• Lolly moulds (optional - if you wish to make lollies using some of the cordial)

• Sterilised bottles - after filling lolly moulds I made 1 x litre bottle with this recipe, if not using lolly moulds perhaps use 2 x 1 litre bottles or 1 x 1 litre and 2 x 500ml bottles, I always like to sterilise more than I’m likely to use rather than find myself with excess cordial.

Ingredients:

• 6 elderflower heads

• 4 rhubarb stalks

• 6 tbsp honey

• 2 litres water

• 1 tbsp white wine vinegar

• Serving suggestions: sparkling water, sprig of mint, handful of wild strawberries or boiled water for a warm drink

Method:

• Pick the elderflower heads, choose ones that are bright white with open flowers. Give a shake to remove any insects from the flower heads.

• Wash the rhubarb and chop into small pieces

• In a large pan, place the honey in the bottom and slowly melt then add a splash of water and the rhubarb. Gently warm the rhubarb for approx 8 minutes until the shape has softened, releasing the flavours.

• Add the water and continue to gently heat for a couple of minutes until the honey has dissolved.

• Add the white wine vinegar and mix well.

• Remove from heat and allow to cool then add the elderflower heads, place the lid on top of the saucepan and leave to steep for 48 hours, stirring a couple of times a day.

• The following day when you are ready to bottle give a good mix again then strain into a jug - place a sieve over a wide-topped jug and ladle in spoonfuls of the cordial. Pour from the jug into your lolly moulds and/or sterilised bottles.

Keeps for approx 2 weeks in the fridge

Spring Recipe: Lavender Infused Rhubarb Compote

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.