About this recipe: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!
500g rhubarb, washed and sliced
2 tablespoons finely chopped crystallised ginger
100ml fresh orange juice
300-500g sugar, to taste
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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.
Cover with a tight-fitting lid and store in the fridge. It should keep for 2 - 3 weeks.