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Rhubarb and Orange Compote

This recipe is in categories Breakfast, Desserts, Healthy eating, Soups and Sauces, Vegetarian,
About this recipe:
Difficulty: 1
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.


Making and cooking it
  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