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.

• Add to favourites
• Add to shopping list
• Email a friend
• Print

Method

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