Vanilla Rhubarb Compote
Spring means rhubarb. When cooked down, these long blush stalks turn into a delicious sweet and sour compote. Make a batch and have this on hand to dollop onto porridge, yoghurt or vanilla ice cream.
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Spring means rhubarb. When cooked down, these long blush stalks turn into a delicious sweet and sour compote. Make a batch and have this on hand to dollop onto porridge, yoghurt or vanilla ice cream.
This versatile recipe is a family favourite – use it to ice everything from vanilla cupcakes to denser cakes like hummingbird or carrot cake.
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