Baked Rhubarb Compote

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

Estimated Nutrition

Calories

304.5

kcal / serving

1218 kcal total

Carbs

74.5g

per serving

298 g total

Fat

1.1g

per serving

4.5 g total

Protein

1.6g

per serving

6.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

BakingIngredients

250

Dairy

For greasing

NutsSeeds

pod

Split lengthways

Vegetables

1000

Forced or 'champagne', cut into 3cm lengths

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.