Rhubarb is one of our very favourite fruits (though to be accurate, it's actually a vegetable with an identity crisis). We never tire of finding new ways to enjoy it. This sweet and fragrant breakfast compote is delicious. From January till early April, you can buy elegant, slender stems of indoor-grown forced rhubarb. This gradually gives way to the thicker, darker, more robust outdoor-grown crop. Either will work in this recipe.
Prep 10mins Servs 6
Put the rhubarb in an ovenproof dish large enough to hold it in a single layer, then scatter over the orange zest and pour in the juice. Trickle over the honey and gently mix the whole lot together.
Cover loosely with foil and bake in an oven preheated to 150°C/Gas Mark 2 for 45 minutes–1 hour, until the rhubarb is tender, giving it a gentle stir halfway through. The pieces of rhubarb should keep their shape rather than cook to a mush.
Leave to cool before serving. Sealed in a container, with the syrupy juices from the tray, this can be kept for a week or so in the fridge.
Try this on eggy bread or perfect pancakes, or spooned on to your customised muesli or thick yoghurt. Alternatively, serve with vanilla ice cream for a pretty pud.
- 1kg rhubarb, cut into 5-10cm lengths
- Juice and finely grated zest of 1 orange
- 4 tablespoons runny honey
This recipe is taken from...
If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.