Composta di Rabarbaro e Fichi
Rhubarb & Fig Compote
am all for unusual pairings in the kitchen- life is too short to always
be playing it safe when it comes to food. Oh I respect people who know
what they like and stick to that... I just find them a little boring!
Come on people- give some new things a go and enjoy a little!
usual combination in a traditional dessert would be rhubarb with
raspberry or strawberry. I think that the main reason, to be honest, is
because people don't want to lose the nice vibrant color of the rhubarb
once it is peeled and replace it with something that has a similar
color, such as the berries. Well, this time, I just wanted to try out a
new flavor combination... but lo and behold- the colors here were just
as beautiful if not more so!
was a very simple thing to prepare. First of all, obviously the rhubarb
needs to be peeled. Try to take off as thin a layer as possible so that
a little pink remains as long as the rhubarb is young and tender...
otherwise- the pink will have to go!
Next, slice the fig
into bite-sized slices and cut the rhubarb stalks to about the same
size. Sprinkle generously with cinnamon and dust lightly with Stevia.
Now add a little lime juice and a star aniseed to flavor the juices, a
tiny pinch of salt and a little bit of water. As simple as that!
it into a pre-heated oven at the highest temperature for 10 minutes.
After 10 minutes, gently flip over the top pieces carefully and return
to the oven. After a further 10 minutes, turn the oven off and allow to
cool for at least an hour- better still prepare this before going to bed
and let it sit in the residual heat of the oven until it cools
overnight. The natural pectin in the rhubarb will bind those delicious
juices and create a nice syrup from them- just gently stir to make sure
everything becomes nice and moist again and serve with a scoop of
vanilla ice cream for example... or some Greek yogurt... or... ?
In any case... enjoy!