Rhubarb Compot

[lizzie]

Since the rhubarb is coming in thick and fast, try this one. You can make any quanity you like, just adjust the size of your dish and cooking time.

You can eat this on its own with cream, creame freche or ice cream. Can also be put in porrige, museli or over bio yogurt. You can also use it as a base for making ice cream. Enjoy.

Ingredients:

6 pieces of rhubarb
2 oranges
handful of raisens and sultanas
small handful of brown sugar
small glass of apple juice.
Small piece of ginger, chopped finely

Method:

Cut the rhubarb into inch pieces put into a deep casserole dish.

Zest the oranges, then segment the oranges and put it in with the rhubarb.

Add in the sugar, apple juice, raisens, sultanas and ginger to the dish.

Mix about a bit, put the lid on the dish and put into an oven on a low heat. Leave for a couple of hours and it's done.

[Jude]

Lizzie,
We had this for our pudding tonight - absolutely delicious, thank you so much! I do, however, have to admit to using a lot more than a small handful of sugar, and I'm afraid I mean a LOT more! I like my fruit 'tart' but when I first tasted it my teeth squeaked!
Had quite a lot left over so I've frozen it - will it be OK?

[lizzie]

It will be fine Jude.

Why not mix it in to double cream, a vanilla pod and make it into ice cream?

Yummy.

As for the sugar bit, the rhubarb I used was tart but the rest of the fruits were quite sweet. It's all to your own taste. That's the beauty of cooking!!

[Jude]

Think that may have been the problem, the oranges were quite tangy, don't know what variety my rhubarb is because it was inherited with the plot (I've subsequently increased it substantially by dividing crowns) but it is very sharp tasting.