Pickled rhubarb compote
By Tom Kerridge
Pair seasonal, tart rhubarb with roast pork to cut through the richness – it does just as good a job as apple sauce on your Sunday lunch table
- Prep:5 mins
Cook:10 mins
- Easy
Nutrition per serving
- kcal 60
- fat 4g
- saturates 3g
- carbs 5g
- sugars 5g
- fibre 0.4g
- protein 0.2g
- salt 0.1g
Ingredients
- 200g washed and sliced rhubarb
- 4 tbsp white wine vinegar
- 50g sugar
- 50g butter
Method
Tip the rhubarb, white wine vinegar and sugar into a saucepan and bring to the boil. Simmer for 10 mins until the rhubarb is tender. Add the butter and blitz in a blender or with a hand blender until smooth. Different types of rhubarb have a different water content, so if the sauce seems a little soupy, simmer until it has reduced slightly. Can be made up to two days ahead and kept chilled. Reheat before serving.