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Rhubarb Compôte

30 minutes
Serves 3

This recipe is from Delia's Summer Collection.

Sometimes the simplest recipe can be a star if it's done properly.

Rhubarb suffers from being over-boiled and smashed to a pulp, but if you cook it gently in the oven with just sugar and no water, it will slowly release its juice, keep its chunky shape – and taste wonderful.

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Method

Put the rhubarb and sugar in the baking dish.

Cook, uncovered, for 30-40 minutes. For other variations you could add the grated zest and juice of 1 large orange, or 1 heaped teaspoon of grated fresh ginger (the ginger works best, I think, with soft brown rather than white sugar).

Ingredients

1lb 8 oz (700g) rhubarb, trimmed and cut into chunks
3 oz (75 g) caster sugar

Equipment

You will also need a shallow ovenproof baking dish.

Additional

Preheat the oven to gas mark 4, 350°F (180°C).

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