Roasted rhubarb

Roasted rhubarb

By
From
How I cook
Serves
8-10
Photographer
Jason Lowe

A little pot of soft fresh fruit compote is nice at teatime – spooned onto ricotta cheesecake, or pound cake or scones, for example. Rhubarb is available during the spring and early summer, but my favourite is the beautiful pale and less sharp winter-forced rhubarb. Roasting the stems lends a slightly caramelised flavour and the fruit retains its shape better. Peach or nectarine slices can be roasted in the same way, though they will need rather less sugar and less time to soften.

Ingredients

Quantity Ingredient
6 sticks rhubarb, washed
140g golden caster sugar
1 orange, thickly pared zest and juice
1 vanilla pod, sliced in half lengthways

Method

  1. Preheat the oven to 180°C. Cut the rhubarb into 5cm lengths and place in a bowl. Sprinkle over the sugar and orange juice and toss well, then tip onto a baking tray and spread out evenly.
  2. Tuck in the vanilla pod and orange zest, cover with foil and bake for 10 minutes, then remove the foil and roast for a further 10 minutes. Discard the vanilla and orange zest.
  3. Allow to cool before serving. This compote is also very nice served chilled – especially when the weather is a little warmer.
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