Peaches, rosemary and rhubarb might not be a commonly seen combination but do they work well together, oh yes they do!!!
Compotes are one of the tastiest and easiest ways to preserve fruit and enjoy in so many ways! Add this Peach, Rosemary & Rhubarb Compote to your morning oats or granola, stir it into yoghurt for a simple dessert or snack, add it with cream on top of meringues or slather it on a plain scone for a serious flavour injection.
If you can’t get your hands on peaches, try nectarines or even strawberries would be delish too!
Try my Roast Peach & Ricotta Summer Salad for another stunning peach creation.
Makes 3 jars.
- 4 peaches, de-stoned and cubed
- 250g rhubarb stalks, thinly sliced
- 2 long stems of rosemary
- 1 tbsp honey
- 100ml water
- Place all the ingredients a small saucepan over a medium heat.
- Bring the saucepan to a gentle boil, reduce to a simmer and allow to cook until the peaches are soft through (about 15-20 minutes) depending on how ripe your fruit is.
- While hot, pour into sterilised jars and seal immediately.
- Allow the jars to cool at room temperature on your worktop and store in the fridge for up to three months.
