Rhubarb Compôte

Sometimes the simplest recipe can be a star if it's done properly. Rhubarb suffers from being over-boiled and smashed to a pulp, but if you cook it gently in the oven with just sugar and no water, it will slowly release its juice, keep its chunky shape – and taste wonderful.

Serves 3

Rhubarb Compôte

Ingredients
1lb 8 oz (700g) rhubarb, trimmed and cut into chunks
3 oz (75 g) soft light brown sugar
zest and juice of 1 large orange
1 heaped teaspoon grated root ginger
Preheat the oven to gas mark 4, 350°F (180°C).
Equipment
You will also need a shallow ovenproof baking dish.

Method

Put the rhubarb, sugar, orange zest and juice and ginger in the baking dish. Cook, uncovered, for 30-40 minutes.

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