Rhubarb, Strawberry & Apple Compote and Crumble (including Thermomix Method)
Spring is in the air and with it comes beautiful sweet strawberries, now in the markets!
Here’s one of my favourite combination of flavours, sweet strawberries and tart fresh rhubarb, that just screams out sunshine! The compote recipe is super easy to prepare, taking only minutes in your Thermomix or on the stove!
Enjoy it for breakfast with some Greek Yoghurt, muesli or porridge, or for a healthy sweet-tooth fix, spoon into ramekins, top with a crumble mixture and bake until golden and bubbling! Buon appetito!
Rhubarb, Strawberry & Apple Compote
(Makes about 3 cups)
500g rhubarb, trimmed and cut into 2.5cm pieces
1 green apple, thinly sliced
1 orange, zested and juiced
250g strawberries, hulled & sliced
60g sugar
60ml (3 tbsp) water
OPTIONAL – Add a split vanilla pod to the TM or saucepan with all of the ingredients, and then after cooking, remove the vanilla pod, scrape out the vanilla seeds and stir seeds through the compote.
THERMOMIX METHOD :
- Insert butterfly and add rhubarb, apple, orange zest/juice, sugar and water to bowl.
- Cook for 10-12 minutes / 100C / Speed Stir / Reverse.
- Add sliced strawberries and stir: 2 minutes / Speed Stir / Reverse.
- Serve rhubarb and strawberry compote with Yoghurt, porridge, ice-cream, custard or top with your favourite crumble mixture and bake in oven.
CONVENTIONAL METHOD :
- Place rhubarb, apple, orange zest/juice, sugar and water in a saucepan. Gently heat over a medium-low heat. Stir to dissolve the sugar.
- Cover and simmer gently for 10-15 minutes, stirring occasionally.
- Add strawberries and simmer for another 2 minutes. Transfer fruit and liquid to a dish to cool. The rhubarb should be tender but not falling apart, unless you like it that way.
- Serve rhubarb and strawberry compote with Yoghurt, porridge, ice-cream, custard or top with your favourite crumble mixture and bake in oven.
Crumble
(serves 6)
Rhubarb, Strawberry & Apple Compote (or use 500g of fruit*, sliced into pieces to fit into 100 ml small ceramic ramekins)
120g (6 tbsp) butter, chopped
100g (½ cup) flour
100g (½ cup) lightly packed brown sugar
40g (½ cup) desiccated coconut
60g (½ cup) rolled oats
THERMOMIX METHOD:
- Place flour, sugar, coconut and oats into TM, then add the chopped butter on top. Mix: 10 sec | SP6 or until mixture looks like coarse breadcrumbs. The crumble mixture can be prepared before hand and kept in the fridge (or even in the freezer) until required.
- Divide the compote or fruit amongst 6 ramekins (or use one large baking dish). Cover fruit with crumble mixture and place in a preheated 200C (Fan Forced) oven for about 25-30 minutes or until golden brown on the surface and filling is bubbling. (Freeze any unused crumble mixture for another time)
- Serve with cream, ice cream or custard.
CONVENTIONAL METHOD:
- Combine the crumble ingredients either by rubbing together with your hands or processing in a food processor until they resemble fine breadcrumbs. If the mixture is too soft, place in the fridge for a short time and rub mixture together by hand, so that the mixture turns into smaller pieces. The crumble can be prepared before hand and kept in the fridge (or even in the freezer) until required.
- Divide the compote or fruit amongst 6 ramekins (or use one large baking dish). Cover fruit with crumble mixture and place in a preheated 200C (Fan Forced) oven for about 25-30 minutes or until golden brown on the surface and filling is bubbling. (Freeze any unused crumble mixture for another time)
- Serve with cream, ice cream or custard.
*Any seasonal fruit is fantastic, so with summer think of ripe peaches, strawberries, blueberries, raspberries, mangos, rhubarb, apricots, or apples in ANY combination. When it’s not summer, frozen berries can even be used.