A homemade rhubarb sweet treat spiced up with fresh herbs foraged in season.
If you aren't able to find woodruff, you can just leave it out.
You can serve it with toast or bread, yogurt, on a cheese plate, with ice cream, baked goods and even cocktails!
Trim the dirty part at the end and the big green leaf at the top of each stem of 1 bunch of rhubarb. Cut the remaining parts into 2½ cm chunks and transfer to a plate
Add ½ cup of caster sugar
Pick ½ tbsp of woodruff leaves and add to the rhubarb and sugar
Transfer the ingredients to a pot over medium-high heat. Cover and let it cook for 5-10m until the rhubarb starts to release its liquids
Reduce the heat to low, add ¼ cup of water and cook the rhubarb for 14m until it breaks apart and forms a compote. Stir every 2m
Taste and add more sugar if needed. Remove from heat
Add picked woodruff to taste. The rhubarb preserve is ready
Enjoy! Try it with whipped cream or as a filling to your favorite pie.
Yield 2 cups
Caster Sugar½ cup