Compote of Rhubarb RecipeOrigin: Britain Period: Traditional |
Ingredients:
800g rhubarb 
Compote of Rhubarb Preparation:Method:Cut the rhubarb into 3cm lengths (do not peel, as they will keep their shape better). Add the sugar and water to a pan and boil for 15 minutes, removing any scum as it rises. Measure 600ml of the syrup into a fresh pan, add the rhubarb and boil gently for 10 minutes (you want the rhubarb to be soft but not turned to a mush). Remove the rhubarb and carefully place in a glass dish. Boil the syrup for a further 5 minutes to reduce. Allow the syrup to cool a little then pour over the rhybarb. When completely cold this is ready to use. It should be consumed on the day it's made and will not keep. |
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