Rhubarb compote recipe image

Print Rhubarb compote

This compote is lovely warm and cold; with yoghurt and granola or porridge for breakfast; with custard or ice cream for dessert; and with nothing at all but a teaspoon. To take it up a notch in indulgence, purée it and ripple through some double cream.

Ingredients

  • 450g rhubarb, chopped
  • 225g dates, stoned
  • A little water
  • ½ lemon

Method

  1. Stew the rhubarb and dates gently in a little water and stir in the juice of half a lemon just before serving.
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