Baked Rhubarb Compote

Simple baked rhubarb macerated with sugar and vanilla, perfect served with Greek-style yoghurt or ice cream.

Cook Time

20 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

250
g

Caster Sugar

Dairy

5
g

Butter

For greasing

NutsSeeds

1
pod

Vanilla Pod

Split lengthways

Vegetables

1000
g

Rhubarb

Forced or 'champagne', cut into 3cm lengths

Steps

Cut the rhubarb into 3cm lengths and mix with the sugar and vanilla.
Leave the mixture to macerate for at least one hour or overnight.
Preheat the oven to 170°C.
Butter a baking dish, drain the rhubarb, pack it in, and cover tightly with foil.
Bake for twenty minutes.
Remove from oven and allow to cool completely before uncovering.