Backups are never overrated…plus sticky rhubarb compote
I’ve discovered Google cache. *hugs*
This is a recent post on Uber I *forgot* to post here…more to come.
ZOMG. This is so so so so so so so so so so sososososososos yummy. So. So. Yummy.
Ok, you know that sticky sweet berry compote they drizzle over desserts in restaurants? Try rhubarb. Seriously. It is quite something else. If you have rhubarb in your backyard, this is THE way to use it! Even better than in a crumbles (yes. it’s that good). But what, I hear you ask, do you use it on? Anything from on ice cream (vanilla) to in ice cream (I’ll soon be posting on how you can make your own, really quickly and easily), to being on anything sweet (especially mildly sweet stuff like cake that doesn’t have icing, or ice cream. Oh yeah – it tastes good with ice cream. Did I mention ice cream is GREAT?). The rhubarb ends up being like soft slightly chewy candy, and gives the syrup the most gorgeous flavour.
Basically, ALL you do is get two sticks of rhubarb (nice and red), slice them thinly. Chuck rhubarb, some raw sugar (depends how sweet you want it, i put about 1/3-1/2c) and about half as much water (try 1/3 as much first) into a small saucepan, simmer on a low heat until things turn into more of syrup – you want it to stick to the sides of the pan and be almost as thick as golden syrup. The rhubarb should be very soft. Now, if you decide you want it soon, run a teeny bit of cold water into it, and mix until combined. Otherwise pour it over whatever you want or into a glass container to save it for later. Yomnomnom.