Pickled rhubarb compote served in a small bowl

Pickled rhubarb compote

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Prep: 5 mins Cook: 10 mins


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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving (10)

  • kcal60
  • fat4g
  • saturates3g
  • carbs5g
  • sugars5g
  • fibre0.4g
  • protein0.2g
  • salt0.1g
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  • 200g washed and sliced rhubarb



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 4 tbsp white wine vinegar
  • 50g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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.

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