Pickled rhubarb compote
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8-10
Ingredients
- 200g washed and sliced rhubarb
- 4 tbsp white wine vinegar
- 50g sugar
- 50g butter
Method
- STEP 1
Tip the rhubarb, white wine vinegar and sugar into a saucepan and bring to the boil. Simmer for 10 mins until the rhubarb is tender. Add the butter and blitz in a blender or with a hand blender until smooth. Different types of rhubarb have a different water content, so if the sauce seems a little soupy, simmer until it has reduced slightly. Can be made up to two days ahead and kept chilled. Reheat before serving.
