Rhubarb always has and always will be one of my favourite ingredients. The colour, the flavour the smell – for me it ticks every box and I can’t get enough of it during rhubarb season. There are so many things you can do with the pink stuff; bake it into cakes, top it with crumble or serve it with oily fish. However, the one thing I come back to again and again is a simple compote to top yogurt (and pancakes) for breakfast. The flavour of rose isn’t for everyone, granted, but I love it. The perfumed fragrance of rose water, coupled with the sharp, tangy rhubarb is a match made in heaven and one I absolutely adore. Be careful with the bottle of rose water if you’re still undecided, one drop too many and it can go from subtly perfumed to granny’s soap in one fell swoop.
75g caster sugar
25g runny honey
1 tsp rose water
1- Top and tail the rhubarb and slice into 1 inch pieces.
2 – Place into a saucepan over a medium heat and add the sugar, honey and Aperol.
3 – Cook for 5-10 minutes until the rhubarb is broken down and the mixture is thick, pink and sticky.
4 – Remove from the heat and stir in the rose water.
5 – Allow to cool and store in a sterilised jar. Enjoy over custard, with a panna cotta or inside a tart.