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Cook's notesA slice of beetroot will help to keep a good pink colour in the compote.
- 500g rhubarb, chopped into 4-5cm pieces
- 100g golden caster or granulated sugar
- 50ml water
- 1 orange, zest and juice
- 1 slice beetroot (peeled) - optional
Prep time: 5 min
Cooking time: 35 min
Step 1Place all the ingredients either in a wide saucepan or baking dish.
Step 2Cover and simmer or bake until the rhubarb is soft but not too mushy, 10-15 mins.
Step 3Remove the beetroot before eating, if using!