Rhubarb and ginger compote
(7)
12 hours 25 min
This is a very simple and delicious recipe for rhubarb compote. Sliced rhubarb, crystallised ginger, orange juice and sugar are left to marinate overnight. Use on ice cream, sponge cakes or as a runny jam!
gartenfee
17 people made this
Ingredients
Serves: 4
- 500g rhubarb, washed and sliced
- 2 tablespoons finely chopped crystallised ginger
- 100ml fresh orange juice
- 300-500g sugar, to taste
Method
Prep:10min ›
Cook:15min ›
Extra time:12hr marinating ›
Ready in:12hr25min
- Mix all ingredients in a non-metallic container with a lid. Let it sit overnight so the flavours meld.
- The next day, place the rhubarb mixture in a saucepan; slowly bring to the boil and cook until the rhubarb is tender (about 15 minutes). Transfer into a clean glass jar or container and set aside to cool.
Storage
Cover with a tight-fitting lid and store in the fridge. It should keep for 2 - 3 weeks.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (1)
2
Waaaaaay too much sugar, I ignored my instincts and added 400g sugar to 1.5 kg rhubarb and it was still far too sweet. It looked like too much - this is almost jam. - 03 Jun 2015
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