Pic of Rhubarb compote

Rhubarb compote

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Rhubarb compote

Pudding & Cake Serves 4 40 min

This compote is lovely warm and cold; with yoghurt and granola or porridge for breakfast; with custard or ice cream for dessert; and with nothing at all but a teaspoon. To take it up a notch in indulgence, purée it and ripple through some double cream or custard.

Cook's notes

A slice of beetroot will help to keep a good pink colour in the compote.

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Ingredients

  • 500g rhubarb, chopped into 4-5cm pieces
  • 100g golden caster or granulated sugar
  • 50ml water
  • 1 orange, zest and juice
  • 1 slice beetroot (peeled) - optional

Method

Prep time: 5 min
Cooking time: 35 min

  • Step 1

    Place all the ingredients either in a wide saucepan or baking dish.

  • Step 2

    Cover and simmer or bake until the rhubarb is soft but not too mushy, 10-15 mins.

  • Step 3

    Remove the beetroot before eating, if using!

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