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Baked rhubarb compôte

Prep time overnight
Cook time overnight
Serves 4
by Alastair Little

From Veg Talk
This baked rhubarb couldn't be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream.

Method


  1. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla.

  2. Leave to macerate for a minimum of one hour or overnight if possible.

  3. Preheat oven to 170C/325F/ Gas 3.

  4. Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes.

  5. Remove from oven and leave until cool before uncovering.

Ingredients

  • 1 kilo/2lb 3oz forced or 'champagne' rhubarb
  • 250g/8¾oz caster sugar
  • 1 vanilla pod, split lengthways (optional)
  • butter, for greasing

Shopping List

Baked rhubarb compôte

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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