Sunday, May 1, 2005

Barbie, you forgot something!


She forgot her Rhubarb Compote with thick, fat Greek yoghurt and crumbled macaroons. Too bad for her, 'cause now there's none left!;-)

The Greek yoghurt I bought at the local green grocer and the macaroons I bought in Irma. I'm not sure our macaroons would be the same as an English/American macaroon, they're not as chewy, but more along the lines of a meringue, yet no as airy... You get the idea? Anyways, they're just there for the textural crunch, so you could use anything, as long as it's crunchy and sweet. I love the rhubarb compote in a trifle too, layered with pillowy, soft, organic whipped cream and macaroons. But for the everyday version, I opt for yoghurt.



For the compote, I slice up my rhubarb, dump them in roasting tin (unfortunately, I didn't really have enough this time to justify using that one) and sprinkle with - umm, a lot of sugar, vanilla-scented if you have it. Sorry for the lack of specifications, but it really depends on the sourness of your rhubarb! You can always add more if necessary. Sprinkle away, and give it all a stir. Cover the tin with foil, and bake in a 200 C hot oven for 15-20 minutes. Taste the juice/syrup after 10 minutes - if it's not sweet enough, sprinkle with more sugar, then return to the oven. When it's done, drain the compote in a sieve, reserving the syrup. You can sweeten the syrup additionally, if you despite your best efforts didn't get the compote sweet enough. In a small saucepan, add sugar to the syrup, and on a medium high heat, let the sugar dissolve. Drizzle this on top of the compote when you serve it.

And don't forget to ask Barbie around - she loves this stuff :-)

14 comments:

Santos said...

ah, you lucky girl, zarah. such beautiful rhubarb, and well served, too! i haven't seen rhubarb in the markets here for a couple of years :-( i'll just have to admire yours.

Niki said...

Mmmm - I love rhubarb. My mum used to make stewed apple and rhubarb she'd make into a pie.
I've long wanted to make the rhubarb cornmeal cake,
http://www.aspoonfulofsugar.net/blog/baking_cakes/index.html#entry45
and ESPECIALLY the rhubarb tart from Domestic Goddess, that Angela has written about so well.
http://www.aspoonfulofsugar.net/blog/2004/02/index.html#entry32

Niki said...

I think I need that cooking school blog...
http://www.aspoonfulofsugar.net/
blog/2004/02/index.html#entry32

Dagmar said...

That looks amazing! Mmmm.... And the recipes that Niki pasted look so delicious as well.. Too bad that my boyfriend doesn't like rhubarb, then I can have everything for myself :-D

Ana said...

Ah! Rhubarb... Mine is only now sprouting so I guess I'll have to wait and admire yours in the meantime. That picture looks beautiful.

Anonymous said...

That rhubarb is gorgeous, and the pics are great! I'm sooooo jealous -- I looked for rhubarb in the market here two days ago, and saw none. I think we're between the season of forced winter rhubarb and the true local stuff, which I'm hoping will appear any day now.

Julie said...

whoops, sorry Zarah -- that was me above, didn't mean to be an anonny-mouse...just forgot to put my name...

melissa said...

That's why I read blogs - to get inspired! I am now kicking myself for not having made anything with rhubarb this year. Beautiful pics, great idea. If you host IMBB, promise me you'll make 'pink' your theme, okay? ;)

Andrea said...

Yammmie, yammie. What a good idea! Sweet macaroons and rhubarb!

Nicky said...

Strange, like Dagmar posted, I also have a boyfriend, who doesn't like rubarb...what's wrong with them?
Your first picture looks intriguing, the color of the rubarb is simply amazing (I looove pink, needless to say...)!

Zarah Maria said...

Hi Santos - I know - I AM lucky!:-)

Oh Niki - those two look delish! I'm still into compote-ing my rhubarb, but as soon as I'll travel further, I'll definetly be heading towards your links!

Hi Dagmar! Is it the gritty teeth business he doesn't like? I actually don't know if my boyfriend likes rhubarb or not... He didn't eat any this time, so maybe not? Hmm...

Ana - you have your very own rhubarb?? I'm not the least bit jealous, harumph!;-)

Hi Julie! These weren't exactly local, but I just couldn't help myself! But yesterday, they were Danish and I bought meself two bunches and cooked them up as fast as I could say RHUBARB!

Melissa - I'd love that theme! PINK! Or maybe just a Barbie theme? You know, everything in light blue, yellow, purple, mint green, turqouise - heh, just like my frosting on the Magnolia cupcakes!

Hi Dreska! It is a GREAT combo, you should try it! I did a rhubarb and strawberry jam too, that's a great combo too! (will post about it sometime soon)

Nicky - men are WEIRD!:-) It's actually funny about the pink-ness, the ones I bought the other day were more reddish, and not nearly as Barbie-ish as these - ah, the wonders of produce!

Dagmar said...

He just thinks that rhubarb is too sour... But yesterday I baked Nigella's rhubarb cormeal cake and he liked it very much (and so did I...).

Please post about the rbubarb and strawberry jam very soon, as I feel a big urge to cook jam :-) I found a recipe of a peach/orange jam at one of the blogs (don't remember which right now) and I'm going to try it as soon as I get some fresh peaches. Anyone, I would love to do a rhubarb and strawberry jam as well :-)

keiko said...

Hi Zarah - our neighbour friend gave us some rhubarb yesterday (fresh from his garden!). I have to say that I've never cooked them before, but now I know what to do with it :) Thanks!

Zarah Maria said...

Hi Dagmar! The post is up now, just for you! I tried a rhubarb crumble the other day, it was good! I think the cornmeal cake will be up next! Oh, and wasn't the peach/orange jam from Linda at At Our Table? That one caught my eye too!

Hi Keiko! You're so very welcome!