One glorious Saturday morning my flatmates and I stumbled upon the Eveleigh markets outside of Carriage Works near the University of Sydney. All I can say is WOW. Tons of fresh fruit and vegetables, cheeses, organic meats, bread, sweets, fresh dips and FREE SAMPLES of everything. And I mean everything. I hadn’t planned on eating lunch at the market, but by the time we left we were stuffed! It made us all nostalgic for our wonderful Ithaca farmers market with its similar wooden overhang, but (sorry Ithaca), this one definitely takes the cake.
I decided to buy some rhubarb as it has just started popping up everywhere and looked nice and fresh. Berries are way too expensive in Sydney so I knew I wouldn’t be making my usual strawberry rhubarb anything. I decided to make some rhubarb compote, versatile enough to top my yogurt in the mornings and my vanilla ice cream/apple crisp/you-name-it in the evenings.
6 cups fresh rhubarb, cut into 1 inch pieces
1/2 cup apple juice or orange juice (i used apple)
1/4 cup brown sugar or honey (i used brown sugar)
- In a saucepan, bring apple juice to a boil.
- Add rhubarb and brown sugar and stir until sugar is melted and mixture is combined.
- Cook mixture slowly for about 8-10 minutes until the rhubarb has started to break down. Remove from heat. Taste for sweetness and add more honey if desired.
- Cool compote completely; mixture will thicken as it cools. Store in a jar in the refrigerator for up to a week.