Serves 6 Time spent in the kitchen: 15 minutes Storage time: the compote keeps for up to 5 days in a jar in the fridge Ingredients: 120g pecan nuts 3 tbsp runny honey plus an additional 2 tbsp for the pecans 500g rhubarb, cut into 1 inch pieces 125g raspberries, rinsed under the tap
Method: Toss the whole pecans in a dry frying pan over a medium heat until the edges start to toast and turn golden. The number of times I have burned nuts because I get distracted is beyond belief, so it’s best to keep an eye on these! Once toasted, pour in 2 tbsp of honey and coat the nuts evenly by tilting the pan. Tip the honey-coated nuts onto a plate and set aside to cool. Rinse the rhubarb in a colander under the tap. Without shaking off the excess water, tip the rinsed fruit into a large saucepan. Put the lid onto the pan and cook over a slow heat for ten minutes, making sure to give it an occasional stir to prevent sticking. Add the honey and give the mixture a stir. Finally add the raspberries and let the mixture sit with the lid on for a further couple of minutes. Roughly chop up the cold, crunchy pecans and scatter over the compote before serving. Tip: This recipe is delicious on its own, or as an accompaniment to home-made muesli and a dollop of yoghurt, if you want a change. Recipe created by Harry Eastwood for National Honey Week (3rd - 9th May 2010)