Easy rhubarb compote

Make the most of the rhubarb season with a quick and easy compote that needs just three ingredients! This compote can be used in bakes and desserts, swirled through whipped cream, or eaten as is with yoghurt or porridge for breakfast.

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Serves 3-4

Vegetarian

Vegan

Gluten-free

Dairy-free

Ingredients

200-250g rhubarb (1-2 sticks, trimmed weight)
100g caster sugar
Zest and juice of 1 orange
100ml water

Cooking instructions

Chop the rhubarb into roughly 2cm pieces. Toss in a mixing bowl with the sugar and orange zest and set aside to macerate for at least 30 minutes or up to 1 day (covered in the fridge).
When ready, tip the rhubarb and all the sugary juices into a small saucepan. Squeeze in the orange juice and add the 100ml water. Bring to the boil over a medium heat and simmer gently for 5-10 minutes.
The rhubarb should be soft but still be holding its shape and not collapsing into shreds – you may need to gently turn the rhubarb pieces in the syrup as they cook. Remove from the heat and leave the rhubarb to finish cooking in the hot syrup as it cools.
Keep in the fridge for up to 3 days if not using straight away, or freeze for up to 3 months.

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