Rhubarb compote

Take 400g fresh rhubarb, cut into 2.5cm slices.

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Add 40g caster sugar, 1 bay leaf, juice of one orange and a splash of vanilla essence. Mix.

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Bake in preheated oven at 200 degrees in a fan oven for 25 minutes.

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Remove from oven, mix to soften the fruit and create a compote.

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Add your desired topping. Enjoy.

Adapted from a recipe in Waitrose Kitchen magazine.

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3 thoughts on “Rhubarb compote

  1. Pingback: Farm Fresh: Rhubarb Upside-Down Cake « WHOLE LIVING WEB MAGAZINE

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