Cookit Homepage Cookit is published by e2bn

Rhubarb and Orange Compote

This recipe is in categories Breakfast, Desserts, Healthy eating, Soups and Sauces, Vegetarian
About this recipe
Healthiness : (29 votes)
Difficulty:  1 out of 5 difficulty
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Number of servings: 4-6
This is a vegetarian recipe


Rhubarb comes in two types:
outdoor rhubarb and forced rhubarb that's grown indoors commercially, or under buckets or 'terracotta forcers' in the garden. Forced rhubarb is in season in February. Forced rhubarb is delicate and bright pink, with barely unfurled lime-green leaves.You throw away the leaves and use the rhubarb stems.
Ingredients
  • 500g (1lb 2oz) rhubarb
  • 2 oranges
  • 1 cinnamon stick
  • 75g (3oz) granulated sugar
  • 30ml (2 tablespoons) water
Equipment
  • Weighing Scales
  • Table Spoon
  • Serrated Knife
  • Chopping Board
  • Covered Saucepan
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Wash and trim the rhubarb then chop into 2 cm (1 inch) pieces
  2. Cut the zest and pith from the oranges with a serrated knife, then cut the fruits in half lengthways and remove the pithy core. Roughly chop the remaining flesh, removing any pips
  3. Gently cook the rhubarb, oranges, sugar, cinnamon stick and 30ml (2 tablespoons) water, in a covered saucepan for 8-10 minutes, or until the rhubarb is just turning soft
  4. Serve in a variety of ways:
    For breakfast stir into porridge or natural yoghurt.
    For a main meal serve warm with pork chops.
    As a warm chutney serve with cheese on toast
Rhubarb and Orange Compote - print view  Rhubarb and Orange Compote - print view

If you tried this recipe and liked it, tell us about it
Add a comment
Required fields are bold

If you include your name it will be published next to your comment. You can use a nickname or screen name to remain anonymous. We will keep this information only whilst your comment remains on the website.

We use a third party, AP Johnson trading as Lee-Capelle, to manage, edit and verify your comment. In dealing with comments they may be able to see your account details but they are only allowed to use the information to deal with the content.

If you require more information about how we use your data or require us to remove a contribution you have made please contact: The DPO, E2BN, Unit 1, Saltmore Farm, New Inn Road, Hinxworth, SG7 5EZ






Spiced Apple Juice or Non-Alcoholic Hippocrass
Pour the juice into a saucepanBreak the cinnamon quill into pieces and add to the panAdd the runny...
More calendar recipes
© 2009 E2BN Privacy policy | E2BN Essex County Council Cookit
E2B® and E2BN® are registered trade marks and trading names of East of England Broadband Network (Company Registration No. 04649057)