Rosy rhubarb compote
- Preparation and cooking time
- , plus optional chilling time.
- Serves 4
- 700g rhubarb
- 150ml red wine
- 3 tbsp redcurrant jelly
- pared zest and juice of 1 large orange
- 2.5cm piece of fresh root ginger , peeled and thinly sliced
- 85g golden caster sugar
- STEP 1
Preheat the oven to 180C/ gas 4/fan 160C. Halve the rhubarb lengthways then cut into 5cm lengths. Put the fruit into a small roasting tin just large enough to hold it in a single layer (any larger and too much of the liquid will evaporate during cooking).
- STEP 2
Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.
- STEP 3
Lift the rhubarb from the cooking liquid with a slotted spoon and put it into a serving dish. Put the roasting tin with the cooking liquid back on the hob and bring to the boil. Bubble for about 5 minutes to reduce it slightly, then remove from the heat.
- STEP 4
Taste the rhubarb liquid – it should be tart without being sour – and stir in a little extra sugar if necessary, then pour it over the rhubarb. You can serve it warm or chill overnight and serve cold.