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Mwtrin Rhiwbob (Rhubarb Compôte)

Mwtrin Rhiwbob (Rhubarb Compôte) is a traditional Cymric (Welsh) recipe for a preserve or fruit compote made from rhubarb stewed with salt until soft. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Rhubarb Compôte (Mwtrin Rhiwbob).

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Makes:

1 jar

Rating:

Tags : Vegetarian Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae tri math o gyffeithiau: jamiau, jelïau a mwtrinau (compotiau). Ar gyfer jam mae'r ffrwyth cyfan yn cael eu coginio gyda siwgr nes fod y gymysgedd yn cyrraedd y pwynt gosod. Ar gyfer jeli, mae'r ffrwyth yn cael ei coginio nes eu bod yn feddal yna ei straenio trwy rwyll mân a'r hylif yn cael ei ferwi gyda siwgwr nes ei fod yn cyrraeth y pwynt gosod. Mae mwtrin ffrwthau yn cynnwys ffrwythau wedi'u coginio â siwgr (llai nag ar gyfer jam neu jeli) nes eu bod yn feddal. Yna cedwir y mwydion ffrwythau wedi'u melysu yn yr oergell a'u lle maent yn parhau ychydig wythnosau. Roedd yn un o'r cyffeithiau y byddai mam a nain yn eu paratoi ar ddechrau'r hydref. Mae rhiwbob 'siampên' yn arbennig o dda ar gyfer y mwtrin yma oherwydd y lliw.

Cynhwysion:

500g o riwbob
100g o siwgwr

Dull:

Torrwch riwbob yn ddarnau bras on gwastad, tua 2cm (4/5 modfedd) o hyd (dim angen tynnu'r croen). Rhowch mewn sosban dros wres canolig gyda'r siwgr a 50ml (1/5 cwpan) o ddŵr yna dod ag ef i fudferwi a'i orchuddio â chaead. Parhewch i goginio am 15-20 munud, gan droi'n achlysurol, nes bod y riwbob wedi torri i lawr yn llwyr. Rhowch o'r neilltu i oeri a rhowch lwy mewn jariau a'i storio yn yr oergell.

English Translation

There are three main types of fruit-based preserves: jams, jellies and compotes. For a jam the whole fruit is cooked down with sugar until the mixture reaches the setting point. For a jelly, the fruit is cooked until soft then it's strained through a fine mesh and the liquid is boiled down until with sugar until it reaches the setting point. A compote is fruit cooked with sugar (less than for a jam or jelly) until soft. The resultant sweetened fruit pulp is then kept in the refrigerator and keeps for a few weeks. It was one of the preserves that both my mother and grandmother would prepare during the start of autumn. 'Champagne' rhubarb is particularly good for compotes because of the colour.

Ingredients:

500g of rhubarb
100g of sugar

Method:

Roughly chop rhubarb into even pieces, approximately 2cm (4/5 in) in length (no need to peel).

Place in a saucepan over a medium heat with the sugar and 50ml (1/5 cup) of water then bring to a simmer and cover with a lid.

Continue cooking for 15–20 minutes, stirring occasionally, until the rhubarb has completely broken down. Set aside to cool then spoon into jars and store in the refrigerator.