Rhubarb Compote is very easy to make and can be used in many different ways. You can eat it on its own as a dessert or as a sauce for ice-cream or yogurt or use to make Rhubarb Fool or Rhubarb Roulade.
- 350 g fresh rhubarb stems
- 100 g caster sugar
- Set your oven to 180 degrees C/350 F/gas mark 4.
- Wash your rhubarb stems and cut into lengths of around 2 cm.
- Put the rhubarb pieces and the sugar on a baking tray. Stir the pieces around so that the sugar is evenly distributed.
- Put the baking tray in the oven and cook the rhubarb uncovered for 30 minutes.
- Remove the baking tray from the oven. The rhubarb pieces should be very soft and will have exuded a lot of juice.
- Allow the rhubarb to cool on the tray. When it is cool, put it into a bowl and stir gently. The pieces should break down and you will be left with a thick puree. Taste the puree and add some more sugar if you think it needs it. What you are looking for is a good balance of sweet/sour.
You should have around 400 ml of compote using the quantities in this recipe.
The compote can be eaten on its own as dessert or used as a sauce for icecream or frozen yoghurt. It can also be used in a range of other dessert dishes such as Rhubarb Fool or Rhubarb Roulade.
Keywords: rhubarb, compote, sauce