Rhubarb and vanilla compote

Rhubarb and vanilla compote

By
From
Leiths How to Cook
Serves
4
Makes
550 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
500g rhubarb, (about 2–3 thick or 4–5 thin sticks)
100ml apple juice or sweet dessert wine
100-150g caster sugar, to taste
1/4-1/2 vanilla pod

Method

  1. Heat the oven to 200°C.
  2. Trim the ends off the rhubarb, cut into 2 cm pieces and place in a baking dish, in a single or double layer.
  3. Put the apple juice or wine in a small saucepan, add the sugar and vanilla pod and place over a low heat to dissolve the sugar. Occasional gentle stirring will help this process, but avoid splashing the syrup up the sides of the pan. Once dissolved, bring to a simmer for 1 minute, then pour it over the rhubarb.
  4. Bake in the oven for 15–20 minutes, then gently stir the mixture without breaking up the rhubarb. Taste the rhubarb and syrup and sprinkle over a little more sugar if it tastes too sharp. Return to the oven until the rhubarb is tender, but still holding its shape.
  5. Remove from the oven and leave the rhubarb to cool in the dish, then discard the vanilla pod. Serve the compote cold or warm with pannacotta or vanilla ice cream.
Tags:
Leiths School of food and wine
cookery course
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