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)


  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

Sorry. News.


Hello to the small amount of you who are kind enough to read my ramblings, I really do appreciate it and I want to apologise for dropping off the face of the earth the past few weeks. Life got a bit crazy hectic, and then I had a come down struggling with fatigue the last couple of days but I am back, to tell you about it all and to virtually feed you with some recipes straight from my kitchen, (and by my kitchen, I actually mean my mum’s).

So what has happened since my last post? Well, I will tell you. I received my university results on the 1st of July, which was also my mummy’s birthday. We started the day with baked eggs, a large platter of fresh cut fruit, and some freshly baked croissants (straight from the freezer, sorry not sorry). It was far to hot to be making pastries in this heat.

I got my results at midday, and received a First Class Honours, I was really pleased, but at the same time with no job, it all felt a bit underwhelming, but I guess that is just me and my nature. We went out for dinner that evening to Zizzi’s, we sat outside and it was a lovely end to a hot day, I had pizza, slipped down with a few G&T’s and some ice-cream. We even slipped down a tiny slither of mum’s birthday cake made by me, which is basically the most decadent, rich chocolate brownie cake your lips will ever meet.

The rest of the week I spent cooking for a party to celebrate at the weekend. It was a joint party for my mum’s birthday, and my sister and I finishing university, whom which I am extremely proud of – love you sis! We had pulled pork, which didn’t actually pull but was still as tasty with my Apple & Thyme sauce, my Sticky Soy & Honey Sausages, Marinated chicken, salad and homemade bread rolls. For dessert, which is what our household is famous for I made black forest gateaux (which I will admit had me in tears; I was stressed okay) another chocolate brownie cake, a Mascarpone and Berry Tart; which I will make again and post up the recipe, Pavlova with mango and blueberry and a Lemon meringue, which I actually need to get the recipe for off my mum, because if something ever happens to her then I don’t know what I’ll do! The party was full of all the things I love – cooking, food, family & friends.

It was then time to fly to Amsterdam, with my fellow university buddy, who I am also very proud of for getting a first. It was an early flight Monday morning, up at 3 am. We both agreed that hopefully one day we will be rich enough to afford the reasonably timed flights. We filled our trip with lots of standard things like a canal cruise, the Van Gogh museum, and a two and a half hour queue in the pouring rain for the Anne Frank house. We also travelled to a town called Leeuwarden, to visit our friends that we met in Latvia, in November last year. They showed us some sights and took us to a pancake house on a boat. Yes, you heard me right – all the dutch things.

After coming back I’ve been getting back into my gym routine, and pretty much struggling with my lack in energy as well as cooking up ideas for you all to enjoy so again my apologies for the delayed posts. As promised, I will be posting some dip recipes – perfect for summer BBQ’s and a couple of Ice Cream ideas!

Stay tuned,

A girl with an appetite for all things creative,

Maria x