Pickled rhubarb compote served in a small bowl

Pickled rhubarb compote

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8-10

Pair seasonal, tart rhubarb with roast pork to cut through the richness - it does just as good a job as apple sauce on your Sunday lunch table

  • Gluten-free
Nutrition: Per serving (10)
NutrientUnit
kcal60
fat4g
saturates3g
carbs5g
sugars5g
fibre0.4g
protein0.2g
salt0.1g
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Ingredients

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.

Goes well with

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