Skip to content
Rubbarb

Rhubarb Compote

Ingredients:

  • 1kg Rhubarb
  • Juice and zest of one orange
  • 4 tablespoons honey
  • Sprinkle of cinnamon

Chop the rhubarb into 1 inch chunks in an ovenproof dish, grate the orange over the rhubarb and pour over the juice, drizzle 4 tablespoons honey and sprinkle cinnamon over the rhubarb.

Put in the oven on a low heat (Gas Mark 2/150oC) for 45 mins - 1hr, cover the dish with foil and place in the oven.

Cook until the rhubarb is soft but retains it shape, keep in a store in a jar in the fridge or freeze and take out as needed. it will keep in the fridge for about a week.

Previous article Wild Garlic Pesto
Next article Neck and Shoulders