Rhubarb compote
Make this easy rhubarb compote with just four ingredients – ready for dolloping on scones, using as a cake filling or swirling into porridge
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Prep:5 mins
Cook:15 mins
Nutrition per serving
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kcal 73
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fat 0.1g
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saturates 0g
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carbs 17g
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sugars 0g
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fibre 1g
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protein 0.4g
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salt 0.01g
Ingredients
- 250g rhubarb , roughly chopped (or use chopped frozen rhubarb)
- 100g caster or granulated sugar
- 1 lemon , zested
- ½ tsp vanilla bean paste
- drop of red food colouring gel (optional)
Method
Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you’re using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally, until the rhubarb has softened and is almost collapsing and the mixture has thickened. If you’re using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.
