Oven-baked rhubarb compote

    40 min

    Rhubarb baked in the oven keeps its shape better, is less watery than cooked on the hob and also has more aroma. Do not use a metal tin or aluminium foil over, the acidity of the rhubarb will corrode it.

    14 people made this

    Makes: 1 jar

    • 1kg rhubarb
    • 1 orange, zested
    • 250g caster sugar
    • 100ml orange juice

    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix all ingredients in an ovenproof glass dish with a lid.
    3. Bake for 25 minutes, then remove the lid and bake for a further 10 minutes.


    Serve with Greek yoghurt or ice cream. Or top with your favourite crumble topping after baking, using the same baking dish, and bake till the topping is golden.

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