Rhubarb Compote

This rhubarb compote makes a great pudding served with either yoghurt, custard or simply vanilla ice cream. This is another recipe from Hugh Fearnley-Whittingstall's excellent River Cottage Every Day book, if you haven't got it I highly recommend it!

AuthorJamesCategoryDifficultyBeginner

This rhubarb compote makes a great pudding served with either yoghurt, custard or simply vanilla ice cream.

rhubarb compote
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 500g rhubarb, cut into 4-5cm lengths
 Juice of half an orange
 60g caster sugar
1

Place the rhubarb in a saucepan and pour in the orange juice and sugar

2

Bring the mixture up to a gentle simmer and cook for about 5 minutes until the rhubarb has breaks down into a puree. You can leave some pieces in shape as this adds a nice texture - make sure it's tender though

3

Pour off some of the syrup through a sieve to get a thicker mixture

4

Cool and chill then serve

We've a fair bit of rhubarb growing in our garden at the moment so the twins and I have been busy making this rhubarb compote and a delicious honey-baked rhubarb. The kids enjoy squeezing the orange, measuring out the sugar in the scales - great for numbers - and then sprinkling it over the rhubarb.

Hugh says the discarded syrup can be used to drizzle over pancakes though we count vouch for that as he also recommends topping up a little of the syrup with fizzy wine and making a rhubarb bellini which is absolutely delicious and anything else seems like a waste! You can top it up with lemonade or sparkling water instead for the kids. That reminds me, better get that bottle of Prosecco in the fridge for later...

Ingredients

 500g rhubarb, cut into 4-5cm lengths
 Juice of half an orange
 60g caster sugar

Directions

1

Place the rhubarb in a saucepan and pour in the orange juice and sugar

2

Bring the mixture up to a gentle simmer and cook for about 5 minutes until the rhubarb has breaks down into a puree. You can leave some pieces in shape as this adds a nice texture - make sure it's tender though

3

Pour off some of the syrup through a sieve to get a thicker mixture

4

Cool and chill then serve

Rhubarb Compote

Leave a Reply

Your e-mail address will not be published. Required fields are marked *