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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.

 Rhubarb Compôte

  Serves 3

 1lb 8 oz (700g) rhubarb, trimmed and cut into chunks
 3 oz (75 g) caster sugar
 Preheat the oven to gas mark 4, 350°F (180°C).
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You will also need a shallow ovenproof baking dish.

This recipe is from Delia Smith's Summer Collection


Put the rhubarb and sugar in the baking dish.

Cook, uncovered, for 30-40 minutes.

For other variations you could add the grated zest and juice of 1 large orange, or 1 heaped teaspoon of grated fresh giger (the ginger works best, I think, with soft brown rather than white sugar).


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