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FOOD

RHUBARB COMPOTE WITH OLIVE OIL

Recipe Ingredients

600g rhubarb
100g butter
1⁄2dl caster sugar
1⁄2dl salt roasted nuts
1tsp cardamom seeds
1⁄2dl heavy cream
1 sprig of tarragon
4 oat cookies or similar

(4 SERVINGS)

Method Cut the bottom and top of the rhubarb and make sure it’s totally clean, otherwise rinse it. Then cut in 1 cm pieces and pan fry them on medium heat in butter. Crush the cardamom seeds in a mortar. After a minute add sugar and the crushed cardamom seeds. Continue frying until they are soft and then let cool in a bowl. Plate the compote in small bowls with crushed cookies, chopped nuts and picked tarragon leaves on top. Serve with a bit of heavy cream on the side and a drop of olive oil.

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About ARKET

editorial Selected reading

People

ARKET and Apartamento Bookshop

For the launch of the ARKET and Apartamento Bookshop, a collaborative pop-up touring Berlin, Stockholm, Paris and Barcelona throughout 2024, the Apartamento editorial team invited photographer Iris Humm to capture some day-to-day scenes and moments at their head office.

 

 

RECIPE

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Introducing a new seasonal recipe from Martin Berg, our head chef at the ARKET Café. Baked sweet potatoes with fresh and herby apple salsa, a lighter vegan dish for weekday dinners or suitable as a side on the Sunday brunch table.

 

care

TAKE CARE OF YOUR PRODUCTS

Longevity is at the core of our brand. If our clothes are used beyond their first wearer, we have done something right. Designing for circularity starts at the drawing table – and extends to guiding customers on how to take care of our products.