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 or custard.
Ingredients
- 500g rhubarb, chopped into 4-5cm pieces
- 100g golden caster or granulated sugar
- 50ml water
- 1 orange, zest & juice
- 1 slice beetroot (peeled) - optional
Method
- Place all the ingredients either in a wide saucepan or baking dish.
- Cover and simmer or bake until the rhubarb is soft but not too mushy, 10-15 mins.
- Remove the beetroot before eating, if using!
Cooks notes
A slice of beetroot will help to keep a good pink colour in the compote.
