Rhubarb compote
Other · Total time : 20 min · Prep : 5 min · Cook : 15 min
Ingredients
- 250 g rhubarb roughly chopped (or use chopped frozen rhubarb)
- 100 g caster or granulated sugar
- 1 lemon zested
- 0.5 c. à café vanilla bean paste
- drop of red food colouring gel (optional)
Method
- 1.Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you’re using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally, until the rhubarb has softened and is almost collapsing and the mixture has thickened. If you’re using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.