Rhubarb compote

Combine some chopped forced rhubarb with a third of it’s weight in vanilla sugar. Do this in a non-reactive bowl. Thoroughly mix, coating all the fruit with sugar and let it steep for 2-3 hours. The sugar will draw the natural juice from the rhubarb. Stir occasionally to make sure all the sugar is dissolved, it will produce a good amount of  syrup.

Bake in a dish for 30-40 minutes at 180c. The rhubarb will gently poach in its own thickening syrup and the pieces should hold their shape.

400g Forced rhubarb with 130g sugar makes around 400ml of compote.

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