Rhubarb and Marmalade Compote
Rhubarb is not sweet by nature and needs quite a lot of sugar when it is used in desserts. I am not a big fan of sweet things but thought that rhubarb and marmalade might go well together as the marmalade would provide some sugar and some bitterness.
This compote would be good for breakfast (sure it would be lovely on toast too) and I am going to serve it as a sauce with pork.
I couldn’t find fresh rhubarb so used frozen and let it thaw out. It was therefore softer than fresh rhubarb so cooking times might vary.
1 cup chopped rhubarb
2 tbsp. bitter marmalade
1 tbsp. water.
Place all ingredients in a pan and let marmalade break down and the water start to bubble.
Turn heat down and cook for around 10 minutes until rhubarb is soft.
Mash with a potato masher.