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 pink rhubarb (4 to 6 sticks)
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 halfway. Sprinkle with sugar and ginger and bake till the rhubarb is soft, about 30 minutes, turning rhubarb over a few times during baking.