Two things happened at the weekend – well, actually a lot more happened, but these two things played a part in this blog recipe!
On Friday I was given some home-grown rhubarb, this usually means we’re eating rhubarb crumble for a week. But, this time I wanted to try something different and while shopping at Darts Farm they happened to be handing out tasters of rhubarb compote with granola and yoghurt.
I was immediately interested and, as a breakfast-lover, I’m always keen to try new things. I thought it was delicious, and so too did my boys – result!
So, I set about cooking the rhubarb. Luckily, Darts Farm gave me a lovely recipe card with the taster, but it’s an easy-peasy recipe with minimal fuss – perfect for a busy family.
680g of rhubarb
150g caster sugar
Half a glass of white wine
Top and Tail the rhubarb stems, then wash and cut into one-inch lengths. Put the chopped rhubarb into a saucepan with the sugar and white wine. Stir, over a high heat, until the wine comes to simmering point. Then, cover and bring back to the boil for a further two minutes. Remove from the heat and leave to cool in the covered pan.
Delicious with a generous dollop of yoghurt and a handful of granola…mmm! Darts Farm suggests it also tastes delicious with vanilla ice cream – the perfect after dinner treat.
So, there you have it. An easy-peasy, delicious breakfast!