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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
| 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). |
| Conversions |
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| Need help with conversions? |
| 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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Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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