Rosy rhubarb compote

A low in fat, vibrant dessert to impress your guests

  • Prep:55 mins
    , plus optional chilling time.
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 157
  • fat 0g
  • saturates 0g
  • carbs 33g
  • sugars 27g
  • fibre 2g
  • protein 2g
  • salt 0.03g


  • 700g rhubarb
  • 150ml red wine
  • 3 tbsp redcurrant jelly
  • pared zest and juice of 1 large orange
  • 2½ cm piece of fresh root ginger, peeled and thinly sliced
  • 85g golden caster sugar


Or try this...
When elderflower is in bloom, and if you have a ready supply, replace the root ginger with one large head. Tie it in a square of muslin for easy removal.


  1. Preheat the oven to 180C/ gas 4/fan 160C. Halve the rhubarb lengthways then cut into 5cm lengths. Put the fruit into a small roasting tin just large enough to hold it in a single layer (any larger and too much of the liquid will evaporate during cooking).

  2. Add the remaining ingredients and cover with foil. Cook in the oven for about 20 minutes or until the rhubarb is just tender.

  3. Lift the rhubarb from the cooking liquid with a slotted spoon and put it into a serving dish. Put the roasting tin with the cooking liquid back on the hob and bring to the boil. Bubble for about 5 minutes to reduce it slightly, then remove from the heat.

  4. Taste the rhubarb liquid – it should be tart without being sour – and stir in a little extra sugar if necessary, then pour it over the rhubarb. You can serve it warm or chill overnight and serve cold.

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