Baked rhubarb compôte
This baked rhubarb couldn't be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream.
From Veg Talk
Ingredients
- 1 kilo/2lb 3oz forced or 'champagne' rhubarb
- 250²µ/8¾´Ç³ú caster sugar
- 1 vanilla pod, split lengthways (optional)
- butter, for greasing
Method
Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla.
Leave to macerate for a minimum of one hour or overnight if possible.
Preheat oven to 170C/325F/ Gas 3.
Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes.
Remove from oven and leave until cool before uncovering.
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