This easy rhubarb and ginger compote is baked in the oven. It goes well with natural yoghurt or vanilla ice cream.
1 person made this
Makes: 2 jars
600g 4 to 6 sticks pink rhubarb
2 tablespoons caster sugar, more to taste
1 tablespoon freshly grated ginger
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 190 C / Gas 5.
Cut rhubarb into 1cm pieces and place in an ovenproof dish in a single layer. Add enough water so the rhubarb is covered about half way. Sprinkle with sugar and ginger and bake till the rhubarb is soft, about 30 minutes, turning rhubarb over a few times during baking.