Spiced Rhubarb Compote

Food, Photography, Uncategorized

It’s that time of year again where gorgeous pink rhubarb is in season. I love roasting it and revealing its beautiful vibrant pink colour oozing with sweet juices infused with clementine, vanilla and spices.

I stumbled upon this recipe which I adapted from Waitrose when I was creating work for one of my final year projects at university. I created large arrangements from a recipes ingredients. The series is entitled Don’t Play With Your Food’ and depict a recipe’s ingredients arranged in a way to express the beauty of natural foods – their different colours, shapes, textures and characters. The other recipes I chose were Lentil Curry, Summer Fruits with a Lime, Mint & Vanilla Syrup, a Blood Orange & Beetroot Salad, and a Pistachio & Pomegranate cake. You can view the series here. The series stems from my passion for food and cooking. The images highlight that food is fun and enjoyable and aims to encourage people to think about the food that they eat in a similar way.

I adapted the recipe slightly – using some signiture spice from Waitrose, that was left over from Christmas. I substituted the cinnamon stick and star anise for a teaspoon of this.

Ingredients – see the original recipe here

  • 1 pack of rhubarb – cut into 5-6cm sticks
  • 2 clementines – one peeled, both cut into 1 cm slices
  • 1 vanilla pod – split lengthways with the seeds scraped out
  • 60g light soft brown sugar
  • 2 tbsp maple syrup
  • 1 tsp Waitrose signature spice (or you can use a mix of cinnamon, star anise, nutmeg etc)

Method

  1. Preheat your oven to 200*c or 180*c fan.
  2. In a roasting dish, add the rhubarb, clementine slices, sugar, vanilla (seeds & pod).
  3. Cover the roasting dish with tinfoil and roast in the oven for 15 minutes.
  4. Remove from the oven, add the maple syrup and return to the oven, this time uncovered and roast for a further ten minutes until the rhubarb has softened slightly and it’s perfectly pink surrounded by the cooking juices.
  5. Leave to cool and then enjoy!

This is perfect served for breakfast on top of yoghurt, the vivid pink rhubarb and its juices bleeding into the bleak white of the yoghurt. I tend to blend my rhubarb with a stick blender as my mum and I prefer the smooth consistency. For a dessert idea swirl some rhubarb through natural yoghurt or whipped cream and serve with meringue. It’s simply delicious.

Happy Tuesday!

A girl with an appetite for all things creative,

Maria x

Simple Supper

Food, Recipes

Hi all,

Just a quick,  recipe for you this week which requires minimal effort for a simple, yet tasty midweek meal – gammon with roasted new potatoes, roasted tomatoes and a mustard sauce. The sharp, juicy roasted tomatoes cuts through the creamy mustard sauce, and salty gammon.

Serves 4

Ingredients

4 Gammon Steaks – I used smoked, rindless

700g (aprox.) New Potatoes – I used taste the difference vivaldi, jersey royal would be nice too.

150ml Creme Fraiche

100ml Double Cream

2tsp Whole Grain Mustard

270g pack (aprox.) Cherry Tomatoes on the Vine

Method

1. Preheat oven to 200c/180c fan and put your potatoes in a roasting tray with a drizzle of oil to coat – I used coconut oil, as I find they go lovely and soft on the inside and crispy on the outside but any cooking oil you have will do. Sprinkle with sea salt and roast in the oven for about 45 minutes until soft, and golden. Alternatively, you could boil your new potatoes and serve with a little knob of butter for a lighter alternative.

2. When the potatoes have been in for about 25 minutes, place your tomatoes in another oven proof dish, with a drizzle of oil and a sprinkle of salt and roast these for the remaining 20 minutes.

3. Mix together the creme fraiche, cream and mustard and heat on a low heat until warm in a saucepan. You don’t have to have creme fraiche if you don’t have any – I just had some in the fridge that needed using up! Keep warm until serving.

4. Heat a large frying pan, add a drizzle of oil and fry your gammon steaks for around 8 minutes, until golden and cooked. Alternatively you could grill to avoid using excess oil. At this point cook your asparagus – boil or steam. You could serve this with any veg of your choice. Green beans, or baby carrots would work well too!

5. Plate up – place a puddle of sauce on the plate, add the potatoes, gammon steak and top with the roasted tomatoes and asparagus, or veg of your choosing. Pour over any remaining sauce and enjoy!

Hope you enjoy this speedy, simple supper as much as I did! Stay tuned for next weeks post where I will be showing you a variety of dips to try out! Perfect for summer barbecues!

Enjoy, and stay tuned for next weeks recipe!

A girl with an appetite for all things creative,

Maria x