Rosy Rhubarb Compote
With a perfect balance of sweet and tangy flavors, this red wine-infused rhubarb recipe is a delightful treat for the taste buds. The tender rhubarb, cooked with redcurrant jelly, orange zest, ginger, and a hint of golden caster sugar, creates a luscious and vibrant dish that can be enjoyed warm or chilled.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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).
- Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.
- 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.
- 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.
Prep Time
PT55M
Yield
Serves 4
Nutrition
- Calories: 157 calories
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 27 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.03 milligram of sodium
Comments
No comments found.