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Rhubarb & orange compote
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try David Prior's sweet and simple rhubarb compote, perfect with a dollop of creme fraiche.
Ingredients:
  • 200g rhubarb, stalks trimmed, cut into 3cm pieces
  • 110g caster sugar
  • Zest and juice of 2 oranges (2 tbsp rind)
  • 250g punnet strawberries, hulled, sliced
  • Creme fraiche or thick yoghurt, to serve
  • 1 orange, segmented, to serve
Instructions:
  • - Preheat your oven to 180C. - Arrange the rhubarb in a baking dish and coat it with 1 tablespoon of sugar and half of the juice. - Bake the rhubarb covered for 15 minutes, then uncover and bake for an additional 5 minutes until tender.
  • Slice the orange rind into thin strips. In a pan over high heat, combine 1/2 cup (110g) sugar and 1 cup (250ml) water, stirring until sugar dissolves. Bring to a boil, then reduce heat to medium-low. Add the orange rind and simmer for 20 minutes until softened. Cool before using.
  • Combine rhubarb, orange segments, and strawberries in a bowl with the remaining juice and sugar, ensuring a gentle mix. Drizzle with orange syrup before serving with creme fraiche or yogurt.

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