28 April 2019

Rhubarb Compote

The second thing I made with the first rhubarb harvest this year is a rhubarb compote from Delia Smith. The simplicity of the recipe is what drew me to it. Lundulph had asked for a spicy chutney, but I didn't have all the ingredients, so that'll have to wait until I've been grocery shopping.



700 g rhubarb stalks, trimmed and washed
75 g caster sugar


  1. Pre-heat the oven to 180 °C (160 ° fan).
  2. Cut the rhubarbs into 2 cm chunks and arrange on a shallow baking tray.
  3. Sprinkle the sugar evenly over them and bake for 30 minutes until they are soft.
  4. Remove from the oven and let cool down somewhat, then carefully transfer to a glass jar and let cool down completely and store in the fridge.

This turns out very nice, sweet and sour at the same time. Possibly I baked the rhubarbs a bit too long, because they wouldn't keep their shape in the transfer to the jar. I think combined with custard, mascarpone or pannacotta would be really tasty and sprinkled with some crushed up ginger nut biscuits for a bit of crunch.

I made two batches because I had rhubarbs to spare and the 1 litre jar I transferred the compote to was only half-full after the first batch. As it happened, I couldn't quite fit everything into the jar, so had a few of the chunks with some raspberry liqueur jelly for dessert. Yummy!

I think a little maple syrup would also be quite nice to drizzle over the rhubarb before serving.

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